[nvnvgirl]

This is my very favorite Mac and Cheese recipe, but I don't eat orange cheese, so that might be why~

This was posted in Bon Appetit magazine, March 2002 in the RSVP section. The recipe is from The Peninsula Hotel's Belvedere Restaurant's chef, Bill Bracken.

Taleggio is an Italian semi-soft cheese made from whole cow's milk and is about 48% fat. Fontina or Gouda will work in this recipe if you can't find Taleggio. (Personally, I don’t care for Tallegio and use Fontina)

2 Tbsp. unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 oz. button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 tsp. whole white peppercorns
1 lb. Taleggio cheese, rind removed and cut into 1/2 inch pieces
1/4 cup freshly grated Parmesan
1 Tbsp. chopped whole black truffles from jar (optional)
Ground white pepper
1 lb. elbow macaroni (recipe calls for small elbow, but I use the regular size)
6 oz. thinly sliced Prosciutto, chopped (about 1 3/4 cups)
6 Tbsp. chopped fresh chives
14 cup chopped fresh Italian parsley
1 tsp. (or more) white truffle oil
Crumb Topping (see recipe)
Directions: Melt butter in heavy large pot over medium heat. Add next 5 ingredients; saute until tender, about 8 min. 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 reduced; about 15 minutes. Remove from heat. Add Taleggio and Parmesan cheeses. Stir until melted and smooth. Discard bay leaf and thyme sprigs. Cool sauce slightly. Puree sauce in 2 batches in blender till smooth. Strain into same pot. Stir in chopped truffles if using. Season with salt and white pepper.
Preheat broiler. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Add to sauce along with prosciutto, chives, parsley and 1 tsp. truffle oil; toss to coat. Mix in additional truffle oil if desired. Divide macaroni and cheese between 8 gratin dishes, or put into casserole dish. Top with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes and serve.

Crumb Topping
1 cup fresh breadcrumbs (made from crustless egg bread)
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. butter
Mix first 3 ingredients in small bowl. Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and saute until golden and coated with butter, about 2 minutes


(You can use almost any bread for the topping, just make sure you watch it closely so it doesn't burn!)