It’s hard to go wrong with macaroni and cheese. A staple comfort food, its cheesy goodness is loved by kids and adults alike, for lunch, dinner or a snack. Even the blue-box variety can hit the spot in a pinch. But to really take it to the next level, you really should go all out with a rich, homemade cheese sauce.
This recipe gets an elegant upgrade with the addition of fennel, an aromatic veggie with a licorice-like flavor and crunch that reminds you of celery. It gets a quick braise in Marsala wine, which makes it sweet, and the leftover cooking liquid is then used to make the creamy sauce with mascarpone and Swiss cheese instead of the traditional cheddar. Diced ham steak make the dish even more of a hearty keeper.
The original recipe calls for making the mac and cheese in a buttered casserole dish, but I made it a one-pot meal by combining everything in the 12-inch cast iron skillet used to make the cheese sauce. I also used shredded Swiss instead of the recommended grated Gruyère.
Campanelle Gratin With Ham And Braised Fennel
Serves 6. from “Lush Life: Food & Drinks From the Garden” by Valerie Rice