After growing up with his mother's classic Mac and Cheese with Tomatoes (pages 38), Tucson's Chef Wilder (of Janos and J Bar) sought new worlds to conquer. His inspired version combines rich mascarpone cheese, duck prosciutto, fresh chanterelles, basil, and “Sweet 100” tomatoes (so tiny that they come 100 to a pint).
Imaginative, restorative, and summery, this is an irresistible dish.
Butter for the baking dish
1 pound elbow macaroni
1 tablespoon olive oil
3 tablespoons chopped garlic
¼ pound chanterelle mushrooms, thickly sliced
1 cup dry white wine
3 tablespoons chopped shallots
1 cup heavy cream
¼ pound mascarpone cheese
1 cup (¼ pound) coarsely grated Parmigiano-Reggiano cheese
About 3 cups firmly packed shredded basil leaves
5 ounces thinly sliced duck prosciutto, coarsely chopped, or substitute regular prosciutto
2 ounces yellow Sweet 100 tomatoes, whole; or substitute slightly larger tomatoes, such as grape, halved
2 ounces red Sweet 100 tomatoes, whole; or substitute slightly larger tomatoes, such as grape, halved
1 cup (¼ pound) grated sharp New York Cheddar cheese
Kosher salt
Freshly ground pepper
Preheat the oven to 375°F. Butter a 9 by 13-inch or a 4-quart deep baking dish.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain and place in a large mixing bowl.
In a small skillet over medium-high heat, heat the olive oil until very hot and add 1 tablespoon of the garlic and the chanterelles. Sauté until the garlic is golden and the mushrooms are softened but not colored, about 4 minutes, and reserve.
Combine the wine, the remaining garlic, and the shallots in a medium saucepan over medium-high heat and reduce by about three fourths, 6 to 8 minutes. Add the cream and reduce by half, about 5 minutes. Lower the heat to medium and whisk in the mascarpone and Parmigiano-Reggiano, until the cheese is melted and well blended.
Add the basil and immediately transfer the mascarpone sauce to a blender or food processor. Puree the sauce (which will be a delicate green, with small bits of basil), and reserve.
In the mixing bowl, combine the macaroni, duck prosciutto, mushrooms, tomatoes, half the Cheddar, and the mascarpone sauce. Adjust the seasonings. Pour into the baking dish and top with the remaining Cheddar. Bake on the middle shelf until browned, 35 to 40 minutes.