Y'all remember this scrumptious pasta I made for our Memorial Day Picnic? Well here's the recipe. I promise it will not disappoint (and y'all know that when I make something and post a recipe, it's good.....especially if I took the trouble to shred cheese and make homemade cheese sauce!) This is fabulous for leftovers too! Enjoy!
Macaroni & Cheese with Prosciutto
(I would recommend reading the recipe in full before starting and also, gathering all ingredients, measured out, in advance)
(IMPORTANT: Notice I have all my ingredients ready to go....that is because once you start the cheese sauce, the process goes FAST and you MUST have everything ready).
1 lb cavatappi or other spiral shaped pasta (I used ziti, it turned out the same)
6 ounces prosciutto, cut into thin strips
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk (2% or whole)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper (ground)
2 cups Gruyere cheese (grated and divided)
1/2 cups Gouda cheese (grated)
1/2 cup Parmesan cheese (grated)
*NOTE* If making large sums or a double batch, like I did, Gruyere and Gouda can get expensive (we're talking $40 worth of cheese). So you can substitute sharp Cheddar for the Gruyere and Monterey jack for the Gouda. It's still amazing!
- Preheat oven to 350 degrees and lightly grease or Pam a 13x9 baking dish (glass) or 8 ramekins.
- Cook pasta according to directions
- Cook prosciutto in a large nonstick skillet over medium high heat, stirring often (6 minutes) until brown and crisp.
*NOTE* - I take the deli sliced prosciutto and tear into pieces the night before and lay between the sheets of deli paper on a plate. Prosciutto tears quite easily. And this way, it won't stick together. Also, if having people over, it's okay to either fry it in advance (to get the smoke smell out of your house as it is potent) OR use a side grill burner outside (recommended).
- Melt butter in dutch oven over medium-high heat (if don't have a dutch oven setup, you can do this right in the pot on lower heat)
- Add flour, WHISKING CONSTANTLY, for 1 minute
- SLOWLY whisk in milk, whisking constantly, five minutes until the mixture becomes smooth and starts to thicken. You will know when it's ready because the milk will start to foam and boil.....when it starts to boil, take OFF the heat immediately (it will boil over if not careful, so pay attention).
- Add 1 cup of Gruyere, whisking until smooth
- Add the Gouda and Parmesan, whisking until smooth
- Add Prosciutto and pasta to mixture and stir to combine
- Transfer mixture to ramekins or glass baking dish
- Top with remaining Gruyere
- Bake at 350 degrees for 20 minutes until bubbly.