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Ingredients:
Yield: Serves 4-6 people
- 2-cups elbow macaroni, cooked al denté in boiling, salted water
- 2 tablespoons olive oil
- 1-cup sliced wild mushrooms, such as Shiitake, Porcini or Chanterelle
- ½ cup chopped sun-dried tomatoes
- 1-cup thin sliced prosciutto ham
- 2-cups Four Cheese Sauce (see below)
- ½ cup bread crumbs
- 1 pound cooked crab (optional)
- Garnish: fresh chives
Ingredients: Four Cheese Sauce
- scant 2 cups cream
- 2 ounces Parmesan cheese
- 2 ounces Edam cheese
- 2 ounces Gruyère cheese
- 2 ounces Fontina cheese
- Salt and ground black pepper
Instructions:
- In a small skillet over medium-high heat, lightly sauté mushrooms, sun-dried tomatoes and prosciutto in a small amount of olive oil.
- Place pasta in an ovenproof casserole dish or individual ramekins, add sautéed items and ingredients for cheese sauce. Blend together. Sprinkle breadcrumbs over top and bake 10-12 minutes in a 350° F oven or until cheese bubbles.
Remove from oven and sprinkle crab over the top. Garnish with fresh chives and serve hot.
Recipe courtesy Jack Campbell.
Most of the videos featured on Cooking Up a Story were produced, filmed, and edited by Rebecca Gerendasy. Fred Gerendasy contributed as a writer to many of the posts and occasionally as the interviewer. Visit Rebecca Gerendasy Clay – Art and Fred Gerendasy Photography to see their current work.