Two Out of Three Worked!

Wine:

Nocenxio Marche Rosso
Chateau de Cazeneuve Coteaux du Languedoc 2005
Foxglove Chardonnay Edna Valley 2006
Cesanese del Piglio 2003

We wanted to cook a warm winter dinner. We had recently been to Mozza and had an amazing soup that you eat with a fork. It is called: Riboletto. It is a very thick soup that is then poured over toasted bread and baked. The soup when served is completely non-liquidity. The soup was fabulous at Mozza. Our version was not. Oh well. We won’t make it again, but we can get it at the restaurant!

The rest of the meal was great however. We had lots of excellent wine. We then had our favorite Macaroni and Cheese. It is always a winner! We also served the wonderful Fruit Cake that we make every year. It gives fruit cake a good name!

Billy and Kevin joined us, then we played lots of mah jong!

Macaroni and Cheese from Paris Bistro Cooking by Linda Dannenberg
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This is the BEST Mac and cheese recipe we have ever had! We make it several times per year.

Gratin de Macaroni a l’Ancienne
(Old-fashioned Baked Macaroni)


12 oz Elbow Macaroni
7 oz Prosciutto cut in Strips
3 oz blanched bacon
1 1/2 Cups Crème Fraiche
1 ½ cups Milk
Salt and Fresh ground black pepper
6 tablespoons Grated Parmesan Cheese
1 ½ cup Grated Gruyere Cheese

Preheat the oven to 425

Cook the macaroni in salted boiling water until still quite firm.
Drain. Mix the macaroni with the prosciutto, bacon, crème fraiche, and milk and adjust the seasoning. Add about ½ cup of the grated Gruyere.

Spread in a buttered shallow ovenproof glass or earthenware casserole.
Sprinkle the remaining cheeses on top.

Bake for 25 minutes, until the cheese is browned on tap and liquid is completely absorbed. Let sit 5 minutes before serving.