Tag Archives: BellaVitano Balsamic

Gourmet 4 cheese Mac and Cheese with Serrano Ham

Macaroni-and-Cheese-with-serrano

Total Time 1 hour and 15 minutes (Cook time 50 minutes) Serves 6

Ingredients

6 tablespoons butter

1/2 cup flour

4 cups milk, warm

1 teaspoon dry mustard

¼ teaspoon nutmeg

¼ teaspoon cayenne pepper or hot sauce to taste

Salt to taste

Dash Worcestershire Sauce

8 oz shredded Amish cheddar

8 oz shredded Asiago

4 oz shredded BellaVitano Balsamic

1 pound macaroni of your choice, cooked al dente

1 stack crumbled butter cracker (Ritz like)

2 oz shaved Serrano ham lightly fried and crumbled

2 oz Parmigiano Reggiano crumbled for topping

Directions

Heat oven to 350 degrees F.

Melt butter in large sauce pan over medium heat.  Add flour and cook, stirring for 1 minute. Whisk in the warm milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to whisk while adding the dry mustard, nutmeg, cayenne, salt and Worcestershire. Stir in the cheddar, Asiago, Bellavitano and stir until it is melted.

Pour cheese sauce over noodles and add to a 3 quart casserole dish.

Sprinkle top with cracker crumbs, Serrano crumbs and Parmigiano crumbles. Bake for 35 minutes.

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Filed under Amish Cheese, Artisan Cheese, Asiago, Balsamic Cheddar, Cheese, Macaroni and cheese, Parmigiano Reggiano, Serrano Ham

Timballo and Serrano Ham

timballo 3

Timballo is an Italian dish consisting of baked pasta with one or more other ingredients (cheese, meat, vegetables and even fruit).  The name comes from the French word for kettledrum (timbale).  Varieties of Timballo differ from region to region and it is sometimes known as a bomba, torino, sartu or pasticcio. It is similar to a casserole and is sometimes referred to in England as a pie or savory cake.

The following is our family favorite:

Timballo and Serrano Ham

(serves 6)

1 box of your favorite pasta (we use homemade)

1 pound of your favorite meatballs

Sauce

¼ pound Satori’s Balsamic BellaVitano  (flake or crumble some and grate remaining)

1 pound sliced Serrano Ham

 

Directions

If you are making this totally from scratch start with your sauce, then your pasta so it can be drying while you make the meatballs.

Once everything is assembled pre-cook the pasta to al dente.

Line the bottom and sides of a large casserole dish with the Serrano Ham, mix the sauce, pasta and the crumbled half of the BellaVitano together and pour ½ into casserole dish on top of ham. Add a layer of meat balls and more sauce, cover with remaining pasta. Pack it down and fold ham over top.

Bake at 350 degrees for about 30 minutes.

Serve by  tipping upside down onto a platter, top with sauce and meatballs and grated BellaVitano Cheese.

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Filed under Artisan Cheese, Balsamic Cheddar, Chef Lippe, Timballo