We can thank Thomas Jefferson for bringing Mac ‘N Cheese to America from Europe. Our gourmet version takes one of America’s favorite dishes to the next level. This recipe features asparagus, ham, Parmesan cheese, and our Organic Small Shells, or Conchiglie, which are delicately ribbed and ideal for capturing cheese sauce.
6 oz. asparagus,spears cut in half and stalks cut in 1/2 inch rounds
1/3 cup grated Parmesan cheese
3.5 oz. ham, sliced or cubed
1 tsp. thyme
Salt and fresh cracked pepper
Heat 3 quarts of salted water in a large pot and bring to a boil.
While waiting for water to boil, sauté the onions in butter, olive oil and a pinch of salt over medium-low heat until the onions are translucent. Add heavy cream and cook about 10 minutes until the cream reduces and thickens. Add asparagus and cook for another 2 minutes on medium-high heat making sure pan does not boil over. Turn the heat off and stir in grated cheese, ham, thyme and black pepper.
Add Sfoglini Small Shells to boiling water and cook for 5-8 minutes. Drain small shells and add to sauté pan turning the heat back on medium-high for another 2-3 minutes. Add salt and pepper to taste and top off with grated Parmesan cheese.