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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
- 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.