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Creamy Mac-n-Cheese with Crispy Prosciutto

by Nannette Eaton on May 5, 2018

Nothing is more comforting than macaroni and cheese. Making it on the stovetop makes it quicker, and there is less cleanup involved than baked mac-n-cheese, and adding the prosciutto, brie and green onion amp up the flavor, and make classic macaroni and cheese “fancy.” The dish works equally well as a quick casual family meal during the weekday or for weekend entertaining — because really, who doesn’t love a creamy, cheesey bowl of love in the form of mac-and-cheese?

Creamy Mac-n-Cheese with Crispy Prosciutto 600
Creamy Mac-n-Cheese with Crispy Prosciutto
1 pound elbow pasta
1½ cups whole milk
1 tablespoon flour
2 tablespoons butter
2 cups shredded cheddar cheese
1 cup chopped brie
½ teaspoon salt
6 slices prosciutto
3 stalks chopped green onion

Cook pasta in 5 quarts of salted water until tender.

Fry prosciutto in skillet until crispy. Crumble into small pieces.

Shred cheddar.

Chop brie. (You can trim the rind if you chose, I like to add the rind to give a dusky rich depth to the sauce.)

Chop green onion.

In a saucepan melt butter over medium heat and add flour, stir the roux for a full minute to cook the flour taste out, but don’t allow the mixture to brown.  Add the milk slowly into the roux until all the milk is incorporated. Add ½ teaspoon salt. Add the cheeses and stir until melted and glossy.

Add half the prosciutto and half the green onions. Stir until the add-ins are mixed, then pour into bowls and garnish with the remaining prosciutto and onions. Enjoy.

Photo credit: Nannette Eaton for Wine Harlots ©2018