Macaroni and Cheese with Prosciutto
Elevate your comfort food game with this indulgent Macaroni and Cheese with Prosciutto, a rich and creamy twist on the classic dish. Featuring tender elbow macaroni coated in a luxurious blend of sharp cheddar, nutty Gruyere, and tangy Parmesan, this recipe brings bold flavor to the table. The golden panko breadcrumb topping adds a satisfying crunch, while crispy, savory prosciutto crumbles provide the perfect finishing touch. With a creamy cheese sauce infused with garlic powder and ground mustard, every bite is bursting with irresistible flavor. Ready in under an hour, this baked mac and cheese masterpiece is ideal for family dinners or special gatherings. Serve it as a side dish or a hearty main that’s guaranteed to impress!
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Recipe Information
Ingredients
- 450 g Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 950 ml Whole milk
- 250 g Sharp cheddar cheese, shredded
- 150 g Gruyere cheese, shredded
- 50 g Parmesan cheese, grated
- 1 tsp Garlic powder
- 1 tsp Ground mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Prosciutto slices
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook the mixture for 5-7 minutes until thickened and smooth.
Reduce the heat to low and stir in the cheddar, Gruyere, and Parmesan cheeses until melted and combined.
Add the garlic powder, ground mustard, salt, and black pepper to the cheese sauce. Mix well.
Stir the cooked macaroni into the cheese sauce until fully coated. Transfer the mixture to a greased 9x13-inch baking dish.
Lay the prosciutto slices on a baking sheet and bake in the oven for 5-7 minutes, or until crispy. Remove and crumble into smaller pieces.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake the macaroni and cheese uncovered for 20-25 minutes, or until the top is golden and bubbling.
Remove the dish from the oven and sprinkle the crumbled prosciutto over the top before serving.
Nutrition Facts
Calories |
5364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.0 g | 358% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 8861 mg | 385% | |
| Total Carbohydrate | 464.9 g | 169% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 66.9 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 12.9 mcg | 65% | |
| Calcium | 5028 mg | 387% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
