About: The Mac & Cheese served at Delicias has been a staple on the menu for over 16 years, with diners consistently returning to the restaurant for the dish. The complex flavors of truffles, prosciutto, and a six-cheese blend ensure that this is no ordinary macaroni and cheese; rather, it is worthy of the most elegant (albeit playful) occasions. Seek out the ingredients—Executive Chef Bill Sauer recommends The Aniata Cheese Co. in Del Mar, California—and surprise dinner guests with this wonderfully refined twist on the classic.
Cook Tip: This dish incorporates prosciutto, adding a salty, savory element to balance the rich combination of cheeses. However, simply omit the prosciutto to make a vegetarian version.
In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously. Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick. Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzeralla, fontina, St. Andre, smoked Gouda, parmesan, goat cheese, sour cream. In a separate sauce pan, sauté the prosciutto until browned. Add the peas. Add the cheese sauce and macaroni and finish with the truffles. Serve warm.
1/4 lb. butter
1/4 lb. flour
1 pt. whole milk
1 qt. heavy cream
8 oz. shredded mozzarella
8 oz. shredded fontina
2 oz. St. Andre (or Triple Cream Brie)
8 oz. shredded smoked Gouda
16 oz. grated parmesan
8 oz. goat cheese
16 oz. sour cream
1 C. thin-sliced prosciutto ham, cut into strips
1 C. fresh green peas, or frozen defrosted
10 servings cooked macaroni
1 Tbsp. minced black truffles