1 1/2 cups elbow macaroni
1 Tablespoon vegetable oil
1 cup 1/8-inch diced Serrano ham
1 large leek, white part only thinly sliced
2 cups cream
1 cup grated Parmigianno Regianno
Salt and pepper
1 cup grated Gruyere cheese
1/3 cup bread crumbs
4 Tablespoons chopped chives
Preheat oven to 450ºF. Cook pasta in a large pot of salted boiling
water until al dente, about 8 to 10 minutes, then drain and set aside.
Heat oil in a medium-sized skillet over medium heat. Add the ham and
cook until brown. Add the leek. Then add the cream. When the cream
begins to simmer, add the Parmigianno Regianno and pasta, and season
with salt and prepare.
Divide the pasta into 4 oven-proof dishes. Top with Gruyere cheese and
bread crumbs. Bake for about 8 to 10 minutes or until golden brown.
Remove from oven and sprinkle with chopped chives. macaroni will be
very hot so it is best to let it sit just a few minutes before
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 20 minutes
Round Out the Meal:
A tomato cucumber salad.
This is kid friendly!
An Aromatic Blend from South Australia such as Shoofly Buzzcut.