La Tur Macaroni and Cheese Recipe with Nectarines and Fig Jam
La Tur cheese is paired with the gentle tartness of white nectarines and just a touch of fig jam, producing a dreamy, creamy sweet-tart flavor. If cooking with gluten-free noodles, cook them only halfway before draining them and adding to the ramekins. Yield: 4 servings
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Stephanie Stiavetti
2wholefresh nectarinescut into 1/2″ cubes
8ouncesuncooked small shell macaroniuse gluten-free noodles, if you prefer
1 1/2full wheelsof La Tur cheese
Freshly ground black pepper
Preheat oven to 350°F (176°C)
Spread nectarines cubes on a baking sheet and sprinkle with sugar. Bake for 5 minutes, or just until they begin to caramelize around the edges. Remove from oven and set aside.
Cook the pasta in a large pot of salted boiling water, until just al dente. Drain the pasta through a colander. Fill four 8-ounce ramekins or mini cocottes with pasta, leaving 1/2 inch of room at the top.
Remove and discard the hardest parts of the cheese’s rind – the remainder of which is not only edible, but delicious – and chop the wheel into small chunks. Divide into four equal portions.
Place an equal portion of pasta, cheese and nectarine into each ramekin, sprinkling each with 1/4 teaspoon of salt and a few turns of the pepper grinder. Toss until well combined. Add 1/4 cup of cream to each ramekin.
Place your ramekins onto a baking sheet and bake for 10 minutes, or until the cream has just thickened into a nice gratin. Slide ramekins into the broiler for a minute or two to brown the top.
Top each ramekin with 1 tablespoon fig jam before serving. Serve immediately.