Macaroni and Cheese with Prosciutto and Taleggio

Ingredients

  • 1 teaspoon white truffle oil
  • ¼ cup fresh Italian parsley
  • 2 tablespoons fresh chives
  • ¼ teaspoon whole white peppercorns
  • 1 medium leek
  • 1 celery stalk
  • 1 ½ cups dry white wine
  • + 17 more ingredients
    • 2 tablespoons unsalted butter
    • 2 tablespoons fresh Italian parsley
    • 2 tablespoons butter
    • 1 cup fresh breadcrumbs (made from crustless egg bread)
    • 1 bay leaf
    • 3 fresh thyme sprigs
    • 3 cups whipping cream
    • 2 shallots
    • Ground white pepper
    • 1-pound small elbow macaroni
    • 6 tablespoons fresh chives
    • 2 garlic cloves
    • ¼ cup freshly grated Parmesan cheese
    • 1 pound Taleggio cheese
    • 2 ounces button mushrooms
    • 1 tablespoon whole black truffles from jar
    • 6 ounces thinly sliced prosciutto

Melt butter in heavy large pot over medium heat. Add next 5 ingredients; sauté until tender, about 8 minutes. Add wine and simmer until almost all liquid evaporates, about 10 minutes. Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer. Reduce heat to low; simmer until slightly red...

View full recipe at Epicurious

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