Gruyère Prosciutto Mac and Cheese

First time I'm making this recipe.  I added Monterey Jack cheese to this recipe and sprinkled gruyere cheese on top.

Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyère cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
6 oz Prosciutto
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg

Preheat the oven to 375 degrees.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, prosciutto, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Herbed Goat Cheese and Zucchini Tart

My good friend Crystal gave me this cookbook as a gift for Christmas.  This is the first recipe i picked and I made in a sheet pan.

Herbed Goat Cheese and Zucchini Tart

Ingredients:
1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for rolling out the dough
1/2 cup ricotta cheese
1 roll (4 ounces) herbed goat cheese, at room temperature, crumbled
4 or 5 medium-size zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

Instructions:
Preheat the oven to 375°F with a rack in the center position. Line a sheet pan with parchment paper.

Carefully unfold the puff pastry sheet on a lightly floured work surface. Use a flour-dusted rolling pin to gently roll the puff pastry into a large rectangle roughly 12 by 16 inches; it should be just smaller than your sheet pan.

Carefully transfer the puff pastry to the prepared pan. Use a sharp knife to score a 3/4-inch-wide border around the puff pastry; do not cut all the way through. Use a fork to prick holes inside the border of the rectangle, poking the dough every inch or so. Place the sheet pan in the fridge or freezer to harden the pastry dough, about 20 minutes.

Meanwhile, stir-mash together the ricotta and goat cheese in a small bowl until fully combined. Set aside.

Trim the ends off the zucchini and, using a vegetable peeler, cut them lengthwise into long, thin strips. (Alternatively, you could use a sharp chef's knife to cut them into 1/4-inch rounds.) Place the zucchini in a large bowl and sprinkle with a pinch each of salt and pepper. Toss to distribute the seasoning.

When the dough is good and chilly, place the pan back on your work surface. Spread the chese mixture evenly over the pastry, leaving the border bare. Arrange or pil the zucchini atop the cheese either haphazardly or in your favorite pattern, until the cheese is completely covered. Drizzle the olive oil over the zucchini.
Bake the tart until the crust is puffed and deeply browned and the zucchini has softened and browned at the edges, 45 to 50 minutes.

Allow the tart to cool slightly before cutting into squares. Serve warm or at room temperature.