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Three-Cheese Macaroni with Brussels Sprouts and Pancetta
http://www.finecooking.com/recipes/three-cheese-macaroni-brussels-...
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Ingredients
categorized
original
1 small garlic clove, mashed into a paste or pressed (optional)
3 Tbs. unsalted butter, melted
2 cups coarse, fresh breadcrumbs, lightly toasted
Kosher salt
2 Tbs. finely grated Parmigiano-Reggiano (optional)
4 Tbs. unsalted butter
1/4 cup all-purpose flour
3-1/2 cups whole milk
5 oz. finely grated Gruyère
5 oz. finely grated Fontina
1 cup finely grated Parmigiano-Reggiano
1-1/2 tsp. finely chopped fresh sage
1-1/2 tsp. finely chopped fresh thyme
Kosher salt
1 lb. pasta shells
2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
1/2 cup small-diced pancetta, cooked until slightly crisp
Ingredients
categorized
original
Produce
Brussels sprouts
(
2 1/2
cups
)
Sage, fresh
(
1 1/2
tsp.
)
Thyme, fresh
(
1 1/2
tsp.
)
Meat
Pancetta, small
(
1/2
cup
)
Cooking & Baking
All-purpose flour
(
1/4
cup
)
Garlic clove, small
(
1
)
Kosher salt
(
2
)
Pasta & Grains
Pasta shells
(
1
lb.
)
Bread & Baked Goods
Breadcrumbs, coarse fresh lightly toasted
(
2
cups
)
Dairy
Butter, unsalted
(
7
Tbs.
)
Fontina
(
5
oz.
)
Gruyere
(
5
oz.
)
Parmigiano reggiano
(
18
Tbs.
)
Whole milk
(
3 1/2
cups
)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
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Social Stats
36.0
Rating
1-100
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Tweets
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Views
24
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Recipe Stats
Published December 29, 2011 (1 year ago).
3 people saved this recipe.
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