Prosciutto Mac and Cheese
This prosciutto mac and cheese is loaded with crispy prosciutto, four different cheeses, and a breadcrumb topping with crispy french onions.
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 9x13-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
Calories: 812kcal, Carbohydrates: 43g, Protein: 33g, Fat: 57g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 166mg, Sodium: 1561mg, Potassium: 278mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1529IU, Vitamin C: 1mg, Calcium: 580mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!