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If you love comfort food, this prosciutto mac and cheese is for you! It’s loaded with crispy prosciutto, five different cheeses, and has a delicious breadcrumb topping with crispy french onions that makes every bite seem like a piece of heaven!
If you’re a mac and cheese lover like me, check out this smoked gouda mac and cheese, 4 cheese baked mac and cheese and this smoked mac and cheese!
This prosciutto mac and cheese recipe is an elegant twist on a classic side dish. The combination of cheeses makes for a deliciously decadent flavor that is just out of this world. On top of that, there’s crispy chopped prosciutto mixed in and topped with panko breadcrumbs and french onions for a side dish that will leave your guests in sheer awe.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card at the bottom of this post)
- Elbow Macaroni: Elbow pasta holds onto the creamy cheese sauce and gives the dish that classic mac and cheese texture.
- Chicken Broth: Cooking the pasta in chicken broth seasons the noodles from the inside out and adds more flavor than plain water.
- Evaporated Milk and Heavy Cream: This combination creates a rich, creamy sauce without making the mac and cheese feel overly heavy. I do this with my 3 cheese mac and cheese recipe and it’s incredible every time!
- Cream Cheese and Sour Cream: Cream cheese helps make the sauce smooth and velvety, while sour cream adds a subtle tang that balances the richness.
- Cheese Blend: Mozzarella, white cheddar, Gouda, Gruyère, and Asiago create a creamy, deeply flavorful sauce with plenty of stretch, sharpness, and nuttiness. For the smoothest melt, grate the cheese from blocks instead of using pre-shredded cheese.
- Prosciutto: Prosciutto adds a salty, savory bite that pairs especially well with the creamy cheese sauce.
- Panko Breadcrumbs: Panko creates a light, crisp topping that gives the creamy mac and cheese a nice contrast in texture.
How To Make Baked Mac and Cheese with Prosciutto
Prep: grate all of the cheese into a large bowl and mix together. Reserve about 3 cups to layer and sprinkle on top of the mac and cheese before baking.
Cook the macaroni. Boil the elbow macaroni in chicken broth until just shy of al dente. Drain well without rinsing, then set aside.
Brown the prosciutto. Cook the prosciutto in a large skillet or Dutch oven until lightly browned and crisp around the edges. Transfer it to a plate.
Make the cheese sauce. Melt the butter in the same pan, then whisk in the flour and seasonings. Slowly add the evaporated milk and heavy cream, whisking until smooth, and simmer until slightly thickened. Whisk in the cream cheese, then gradually stir in the remaining the mozzarella, white cheddar, Gouda, and Gruyère until melted. Remove the pan from the heat and stir in the sour cream.
Assemble the mac and cheese.
Fold the macaroni and half of the prosciutto into the cheese sauce. Layer the mixture in a buttered 9×13-inch baking dish with the reserved shredded cheese.
Top and bake. Toast the panko breadcrumbs in melted butter, then sprinkle them over the mac and cheese with the crispy French onions. Bake at 350°F for 25–30 minutes, top with the remaining prosciutto, and rest for 10–15 minutes before serving.
Quick Tips
- Grate the cheese yourself. Pre-shredded cheese contains anti-caking agents that can keep it from melting smoothly. Cheese grated directly from the block will give your mac and cheese a creamier, silkier sauce.
- Keep the heat low when adding the cheese. Add the shredded cheese gradually over low heat, stirring until each handful melts before adding more. High heat can cause the sauce to separate or become grainy.
- Undercook the pasta slightly. Cook the macaroni about 2 minutes shy of al dente since it will continue cooking in the oven. This keeps the noodles tender without turning soft or mushy.
What to serve with Macaroni and Cheese
Whether you’re serving it for a holiday dinner, birthday celebration, prom send-off, or Sunday supper, this prosciutto mac and cheese pairs well with hearty Southern sides and main dishes.
Serve it alongside bourbon sweet potato casserole, homemade sourdough stuffing, slow cooker collard greens with smoked turkey, grandma’s buttermilk cornbread, buttermilk fried chicken, or seared bavette steak for a full spread. It’s also rich and satisfying enough to enjoy on its own with a glass of wine. The combination of salty prosciutto, creamy cheese, and a bold red wine is truly chef’s kiss.
Recipes FAQs
Yes! Store mac and cheese in an airtight freezer safe container. Freeze for up to three months! When you’re ready to eat it again, let it thaw in the fridge and warm it up in the microwave.
I do not recommend using almond milk for macaroni and cheese. It has a very low fat content and is akin to water. If you’d like to swap out whole milk and heavy cream, I recommend using cashew milk and vegan/dairy free heavy whipping cream. This will provide the best flavor.
You can! Buttermilk has a lot of tangy flavor and fat that can really enhance mac and cheese.
More Baked Macaroni and Cheese Recipes
Main Course
Seafood Mac and Cheese with Lobster and Crab
Main Course
Crockpot Buffalo Chicken Mac and Cheese
Thanksgiving
Smoked Mac and Cheese
Main Course
Creamy Lobster Mac and Cheese Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Prosciutto Mac and Cheese
Ingredients
- 16 oz Elbow Macaroni Pasta
- 8 cups Chicken Broth
- 16 oz Mozzarella Cheese, (grated)
- 8 oz White Cheddar Cheese, (grated)
- 8 oz Gouda Cheese
- 6 oz Gruyere Cheese, (grated)
- 4 tbsps Salted butter, (room temperature)
- 4 tbsp All Purpose Flour
- 1 tsp Ground Mustard
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 tsp Cayenne Powder
- 1/8 tsp Nutmeg
- 12 oz Evaporated Milk
- 2 cups Heavy Cream
- 4 oz Cream Cheese, (room temperature)
- 2 tbsp Sour Cream, (room temperature)
- 6 oz Prosciutto, (cut into chunks)
- Salt and Pepper, to taste
Bread Crumb Topping
- 1 1/2 cups Panko Breadcrumbs
- 4 tbsps Salted Butter, (melted)
- Crispy French Onions
Instructions
- Preheat the oven to 350°F. Lightly butter a 9×13-inch baking dish. Combine the mozzarella, white cheddar, Gouda, and Gruyère in a large bowl. Set aside about 3 cups of the cheese mixture for layering and topping. 16 oz Mozzarella Cheese 8 oz White Cheddar Cheese 8 oz Gouda Cheese 6 oz Gruyere Cheese
- Bring the chicken broth to a boil in a large pot. Add the elbow macaroni and cook for about 2 minutes less than the package directions, stirring occasionally. The pasta should be tender but still slightly firm in the center. Drain well and set aside. Do not rinse. 16 oz Elbow Macaroni Pasta 8 cups Chicken Broth
- Add the prosciutto to a large skillet or Dutch oven over medium heat. Cook for 3–5 minutes, stirring occasionally, until lightly browned around the edges. Transfer the prosciutto to a plate and set aside. 6 oz Prosciutto
- Make the roux. Reduce the heat to medium-low. Add the salted butter to the same pan. Once melted, sprinkle in the flour and seasoning and whisk continuously for 1–2 minutes, until the mixture is smooth and lightly bubbling. Do not let it brown. 4 tbsps Salted butter 4 tbsp All Purpose Flour 1 tsp Ground Mustard 1 tsp Onion Powder 1 tsp Garlic Powder 1/4 tsp Cayenne Powder 1/8 tsp Nutmeg
- Slowly pour in the evaporated milk while whisking, followed by the heavy cream. Continue whisking until no lumps remain. Cook the sauce over medium-low heat for 4–6 minutes, stirring frequently, until it lightly coats the back of a spoon. Keep the sauce at a gentle simmer and avoid letting it boil. 12 oz Evaporated Milk 2 cups Heavy Cream
- Add the cream cheese and whisk until completely melted and smooth. Reduce the heat to low. Gradually add the larger portion of the shredded cheese mixture, one handful at a time, stirring until each addition melts before adding more. 4 oz Cream Cheese
- Remove the pan from the heat and stir in the sour cream. Taste the sauce before adding salt, since the broth, cheese, and prosciutto are already salty. Season with additional salt and black pepper as needed. 2 tbsp Sour Cream Salt and Pepper, to taste
- Add the drained macaroni to the cheese sauce and fold everything together until the pasta is evenly coated. The sauce should look slightly loose and extra creamy, it will thicken as it bakes. Add half of the prosciutto and fold into the mac and cheese.
- Spoon half of the macaroni mixture into the prepared baking dish. Sprinkle with about half of the reserved cheese. Add the remaining macaroni, then finish with the rest of the reserved cheese.
- To make the breadcrumb topping, melt 4 tablespoons salted butter in a small skillet over medium-low heat. Add 1½ cups panko breadcrumbs and stir until every crumb is evenly coated in the butter. Cook for 2–3 minutes, stirring frequently, until the breadcrumbs are lightly golden and smell toasted. 4 tbsps Salted Butter 1 1/2 cups Panko Breadcrumbs
- Sprinkle the toasted panko and crispy french onions evenly over the top of the macaroni and cheese. Bake uncovered at 350°F for 25–30 minutes, until the sauce is bubbling around the edges and the breadcrumb topping is crisp and golden brown. If needed, broil for 1–2 minutes at the end for extra color, watching closely so the breadcrumbs do not burn. Sprinkle with remaining prosciutto. Crispy French Onions
- Let the mac and cheese rest for 10–15 minutes before serving.
Video
Notes
- Grate the cheese yourself. Pre-shredded cheese contains anti-caking agents that can keep it from melting smoothly. Cheese grated directly from the block will give your mac and cheese a creamier, silkier sauce.
- Keep the heat low when adding the cheese. Add the shredded cheese gradually over low heat, stirring until each handful melts before adding more. High heat can cause the sauce to separate or become grainy.
- Undercook the pasta slightly. Cook the macaroni about 2 minutes shy of al dente since it will continue cooking in the oven. This keeps the noodles tender without turning soft or mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe!
Thank you!
So your neighbors got some? Can I live next to you?
This recipe makes me want to make it RIGHT NOW! What a beautiful, delicious looking mac n cheese! Thank you!