Three-Cheese Mac with Crispy Prosciutto | W Network


Three-Cheese Mac with Crispy Prosciutto

Created date

April 9, 2015
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2 cups elbow macaroni

4 tablespoons unsalted butter

6 thin slices prosciutto, cut crosswise into strips

1/2 cup panko bread crumbs

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk, warmed in the microwave

1/3 cup crumbled goat cheese

1/3 cup freshly grated Parmesan cheese

1/3 cup shredded Gruyère cheese

Pinch freshly grated nutmeg

Salt and freshly ground black pepper


Preheat the oven to 350F. Position a rack in the centre.

Fill a 12-in ovenproof skillet, preferably cast iron, with water up to about 1 in from the top. Cover and bring to boil.

Reduce the heat to medium-high. Cook the macaroni at a gentle boil only until it’s still just short of completely tender.

Drain the pasta in a colander set in the sink and run cold water over it to stop the cooking and keep it from clumping.

Add 2 tbsp of the butter to the pan and melt over medium-high heat. Add the prosciutto and toss in the pan until it’s crispy.

Transfer prosciutto to a plate. Put the panko in a small bowl.

Pour the hot butter left in the pan over the panko and toss to coat.

Return the pan to medium-high heat and add the remaining 2 tbsp butter. When melted, sprinkle in flour and 1/4 tsp salt.

Cook, stirring, until flour becomes foamy, about 1 minute. Whisk in warm milk. Stir until thickened and saucy, about 2 minutes.

Remove from heat and add all three cheeses, the nutmeg, and a grind or two of pepper, stirring until melted.

Stir in the macaroni and prosciutto until all of the mac is thoroughly coated and the prosciutto is evenly distributed.

Smooth the top and sprinkle the buttery bread crumbs over the top.

Transfer to the oven and bake for about 20 minutes, or until the juices are bubbly and the top is lightly browned.

If you have time to give it a few more minutes, the top will get even crispier. Scoop into warmed shallow bowls and serve hot.

Adapted from One Pan, Two Plates: More Than 70 Complete Weeknight Meals For Two by Carla Snyder (Chronicle Books)