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Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Authoradmin
DifficultyIntermediate

Do you love mac and cheese? Well then this Creamy Stovetop Mac and Cheese with Crispy Prosciutto will become your go-to recipe!

Do you love mac and cheese? Well then this Creamy Stovetop Mac and Cheese with Crispy Prosciutto will become your go-to recipe! MarlaMeridith.com
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 pound macaroni, Cavatappi or shells pasta
 4 tbsp unsalted butter
 1/4 cup unbleached all-purpose flour
 1 1/2 cups whole milk
 1 cup half and half
 2 cups grated cheddar cheese (about 8 ounces)
 1 cup grated Monterey Jack cheese (about 4 ounces)
 1 tsp Dijon mustard
 1/4 tsp smoked paprika
 4 ounces cream cheese spread
 freshly ground black pepper & salt to taste
1

Cook pasta to package directions.

2

While the pasta is cooking: Chop the prosciutto into bite sized pieces. Heat a 10 inch cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn't burn. Remove from skillet and set aside.

3

For the cheese sauce: Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.

4

Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.

5

Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

Ingredients

 1 pound macaroni, Cavatappi or shells pasta
 4 tbsp unsalted butter
 1/4 cup unbleached all-purpose flour
 1 1/2 cups whole milk
 1 cup half and half
 2 cups grated cheddar cheese (about 8 ounces)
 1 cup grated Monterey Jack cheese (about 4 ounces)
 1 tsp Dijon mustard
 1/4 tsp smoked paprika
 4 ounces cream cheese spread
 freshly ground black pepper & salt to taste

Directions

1

Cook pasta to package directions.

2

While the pasta is cooking: Chop the prosciutto into bite sized pieces. Heat a 10 inch cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn't burn. Remove from skillet and set aside.

3

For the cheese sauce: Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.

4

Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.

5

Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

~ Marla Meridith

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