Macaroni and Cheese with Prosciutto and Taleggio

Name: Macaroni and Cheese with Prosciutto and Taleggio
Yield: Makes 8 (appetizer) Servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter; 1 medium leek (white and pale green parts only), chopped; 1 celery stalk, chopped (about 2/3 cup); 2 ounces 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 teaspoon whole white peppercorns; 1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon chopped whole black truffles from jar* (optional); Ground white pepper; 1 pound small elbow macaroni; 6 ounces thinly sliced prosciutto, chopped (about 1 3/4 cup); 6 tablespoons chopped fresh chives; 1/4 cup chopped fresh Italian parsley; 1 teaspoon (or more) white truffle oil; 1 cup fresh breadcrumbs (made from crustless egg bread); 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons (1/4 stick) butter

February 28, 2002

Recipe notes