Coquiflette: Fancy Macaroni And Cheese With A Twist
Sometimes you just need some comfort food to weather the storm that is winter. After all, how can you be expected to make it to spring if you have nothing to help you through these harsh and frigid months? So go ahead and indulge with this grown-up casserole dish that will make winter your new favorite season.
Equipment
- Casserole Dish
Ingredients
- 35 slices prosciutto
- salt
- 16 oz macaroni noodles
- 9 oz bacon, chopped
- 8.5 fl oz cream
- 3 tbsp fresh parsley, chopped
- 1 tbsp pepper
- 1 camembert cheese wheel
- 3.5 oz bread crumbs
- 3 tbsp fresh parsley, chopped
Instructions
- Lay down the slices of prosciutto or any other dry-cured ham in a casserole dish so that they overlap and hang over the edge. Place the remaining slices in the center so that the entire dish is covered. Bake the dish for 10 minutes at 325°F.
- Boil the elbow pasta in salted water until al dente. Pour the noodles into a colander, briefly run under cold water, and then pour them into a large bowl.
- Fry the bacon bits until crispy and add to the bowl of noodles. Pour cream over the macaroni, season with parsley and pepper, mix all the ingredients together, and then spread the mixture over the cooked prosciutto slices.
- Mix the bread crumbs and second portion of parsley together. Cut the camembert in half horizontally and dredge the non-rind part of the cheese wheel in the crumb-seasoning mixture. Repeat with the other half of the cheese wheel and place both portions face down in the center of the casserole. Bake the dish at 350°F for another 12 minutes.
VIDEO
Notes
Not only will this baked mac and cheese casserole provide a lot of hungry people with a hearty specialty, it's also ideal for those who are looking for something other than the standard baked camembert with cranberries that you'll find at any gathering. This is truly something unique!