Carbonara Mac ‘n Cheese Soufflé and Spring Salad

Rachael Ray Show
30Ingredients
Calories
40Minutes

Ingredients

  • salt
  • 1 pound macaroni (Italian, tubes or ziti)
  • 2 tablespoons butter (plus some to butter casserole dish)
  • 1/3 pound sharp white cheddar (crumbled, about 1 cup)
  • 2 tablespoons olive oil
  • 1/3 pound pancetta (chunk, cut into 1/4-inch dice)
  • 4 cloves garlic (finely chopped)
  • 2 flour (rounded tablespoons)
  • 2 1/2 cups whole milk
  • 1/4 teaspoon nutmeg (fresh)
  • 4 eggs yolks (and whites separated)
  • 1 tablespoon dijon mustard
  • 1 cup parmigiano reggiano cheese (grated)
  • 1 1/2 cups grated Gruyère cheese
  • 1/4 cup flat leaf parsley (finely chopped)
  • 1/2 pound sugar snap peas
  • 1 tablespoon dijon mustard
  • 1 tablespoon acacia honey (or light agave syrup or 2 teaspoons fine sugar)
  • 1 shallot (grated)
  • 1 clove garlic (grated or pasted)
  • 1/2 lemon
  • 2 tablespoons balsamic vinegar (white)
  • 1/3 cup EVOO (– Extra Virgin Olive Oil)
  • 2 heads butter lettuce leaves (separated)
  • 1 romaine lettuce (heart, coarsely chopped)
  • 1 bulb fennel (trimmed and thinly sliced)
  • 1 handful fennel fronds
  • 1/4 cup mint leaves (coarsely chopped)
  • 1/2 cup flat leaf parsley (tops, coarsely chopped)
  • 2 slices brioche bread
Read Directions

Reviews(0)

Yummly User