You may also like
Categories:
garlic olive oil shallots milk whipping cream thyme lemon Cheddar cheese Parmesan cheese conchiglie ham parsley
Viewed: 64 - Published at: 7 years agoIngredients
- 1 head garlic (yes I mean one head)
- 1 12 tablespoons olive oil
- 2 large shallots, minced
- 2 cups whole milk
- 2 cups whipping cream
- 12 teaspoon chopped fresh thyme
- 18 teaspoon finely grated lemon, rind of
- 8 ounces extra-sharp cheddar cheese, shredded
- 12 cup grated parmesan cheese
- 1 lb ditalini or 1 lb conchiglie
- 8 ounces westphalian ham or 8 ounces black forest ham, cut into 1/4 inch pieces (about 2 cups)
- 1 tablespoon chopped fresh parsley
Method
- Preheat oven to 350*F Cut top 1/4 inch off head of garlic to expose cloves.
- Place, cut side up on a sheet of foil.
- Drizzle with 1/2 TBS oil; sprinkle with salt and pepper.
- Wrap with foil to enclose tightly.
- Bake until skin is golden brown and cloves are tender, about 55 minutes.
- Cool and squeezze cloves from skin.
- Heat remaining 1 TBS oil in a large saucepan over medium heat.
- Add shallots; saute until tender, about 4 minutes.
- Whisk in milk, cream, thyme, lemon peel and roasted garlic.
- Simmer over medium heat until reduced to 2 3/4 cups, about 30 minutes.
- Reduce heat to low and stir in cheeses gradually.
- Meanwhile cook pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.
- Drain well.
- Toss cheese sauce, pasta, ham and parsley in a large bowl.
- SEason to taste with salt and pepper.
