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Prep and Cook time: 35 minutes
Makes: 4 servings
Creamy sauce is dotted with smoky ham and flavored with three kinds of cheese: sharp cheddar, piquant asiago, and mild jack. Stir-steam colorful red Swiss chard and heat a loaf of rye bread to complement the oven-warm pasta.
Ingredients
12 ounces (about 4 cups) dried orecchiette
1 1/4 cups Milk
1 cup Whipping Cream
1 1/3 cups (about 6 oz.) shredded Extra Sharp Cheddar Cheese
2/3 cup shredded asiago cheese
2/3 cup shredded Sonoma Jack Jack Cheese
3 ounces Primo Taglio Black Forest Ham, cut into 1/4-inch cubes
Dash of cayenne pepper, or to taste
Salt and pepper to taste
2/3 cup fine dried bread crumbs
Instructions
1. Preheat oven to 350°. In a 4- to 6-quart pan, bring about 3 quarts
water to a boil over high heat; stir in pasta and cook, uncovered, until
just tender to bite (10 to 12 minutes). Or cook pasta according to package
directions.
2. Meanwhile, in a 1 1/2- to 2-quart pan, bring milk and cream to a simmer
over medium heat. Add the cheddar, asiago, and jack cheeses, the ham, and
the cayenne; stir until cheese is melted and smoothly blended into sauce.
Season to taste with salt, and pepper.
3. Drain pasta well and transfer to a 9-inch-square baking dish (2- to 2
1/2-quart size). Pour cheese sauce over pasta and stir gently to mix well.
Spread out evenly, then sprinkle with bread crumbs. Bake until top is
golden brown and sauce is bubbly (15 to 20 minutes).
Nutritional Information
Per serving: 958 cal., 47% (445 cal. from fat); 43 g protein; 49 g fat (31 g sat.); 82 g carbo (2.8 g fiber); 1,143 mg sodium; 157 mg chol.
