Name: Smoked Mac and Cheese (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 8 ounces Radiatore Pasta; 4 tbsp Unsalted Butter; 3 tbsp All-Purpose Flour; 2 cups Whole Milk; 1 cup Heavy Cream; 1/2 tsp Sea Salt; 1/4 tsp White Pepper; 1 cup Gruyere Cheese-shredded; 1 cup Smoked Gouda Cheese-shredded; 1 tbsp White Truffle Oil; 2 ounces Prosciutto-thinly sliced; 1 tbsp Fresh Chives-chopped

Recipe tier

Pasta
8 ounces 225 g Radiatore Pasta
Cheese Sauce
4 tbsp 60 mL Unsalted Butter
3 tbsp 45 mL All-Purpose Flour
2 cups 475 mL Whole Milk
1 cup 240 mL Heavy Cream
1/2 tsp 2.5 mL Sea Salt
1/4 tsp 1.25 mL White Pepper
1 cup 100 g Gruyere Cheese-shredded
1 cup 100 g Smoked Gouda Cheese-shredded
1 tbsp 15 mL White Truffle Oil
Toppings
2 ounces 55 g Prosciutto-thinly sliced
1 tbsp 15 mL Fresh Chives-chopped

Equipment

Large pot
Large saucepan
Baking sheet
Whisk
Colander
Baking dish

Instructions

🎙️ Cook with voice coach

Cook Pasta according to package directions. Drain and set aside.
Preheat oven to 375°F (190°C). Lay Prosciutto from Toppings group on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until crispy. Let cool and crumble.
In a large saucepan, melt Butter from Cheese Sauce group over medium heat. Whisk in Flour from Cheese Sauce group and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened. Stir in Sea Salt and White Pepper from Cheese Sauce group.
Remove from heat and stir in Gruyere and Smoked Gouda from Cheese Sauce group until melted and smooth.
Stir in White Truffle Oil from Cheese Sauce group.
Add cooked Pasta to the cheese sauce and stir to combine. Transfer to a baking dish.
Sprinkle with crumbled Prosciutto from Toppings group and chopped Chives from Toppings group. Serve immediately.