Recipe provided by Chef Joel Gamoran (@joelgamoran)
There are always leftovers on a charcuterie board, it's inevitable. You can save them, sure, but charcuterie two days in a row gets a bit old. We've got a solution for that zip bag of charcuterie misfits and half sleeves of crackers…pasta! Yes! We'll use every last bit of that board in this decadent, loaded up version of mac & cheese.
I love using Morton® Coarse Kosher Salt because the shape, size, and texture of the grains make it easy to grab and sprinkle just the perfect amount, allowing you to control how much salt you add to all your cooking to get the right balance of flavor.
1 cup leftover charcuterie board meats, chopped up (salumi, sopressata, jamon, etc.)
3 cups half & half
1 lb. macaroni pasta
2 tsp. Morton® Coarse Kosher Salt
2 cups leftover charcuterie board cheeses, chopped up (all of them!)
Heat oven safe pan on medium-high for 5 mins, add meats and cook for 5 minutes to render the fat.
Add half & half and pasta to the pan. Increase heat to bring to boil. Boil until pasta is al dente, according to package instructions.
Remove from heat and stir in the salt and cheeses.
In a small bowl, crush up the crackers, add paprika and a drizzle of oil and stir until fully coated.
Top pasta with cracker crumbs and place under the broiler until golden brown.
Cooking/Food Waste Tips:
Take your leftovers from yesterday’s charcuterie board to create this dish made up of cheese ends, leftover salami and breadcrumbs. A great post-holiday food waste recipe!
Take the leftovers crackers, blitz them up with some oil and spice, and add a bread crumb topping to the mac. Throw it under the broiler to crisp and you have a delightful crunchy topping.
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