Mac ‘n’ Cheese with Prosciutto

Mac 'n' Cheese with Prosciutto
Recipe type: entrees
  • ¾ pound pennette (small penne) or elbow macaroni
  • 1-3/4 cups grated fontina or Asiago cheese
  • 1 cup whipping cream
  • 1-1/2 cups whole milk
  • ¼ pound prosciutto, sliced and torn
  • ¼ cup grated Parmesan cheese
  1. Lightly oil a 12-inch deep-dish pizza pan or a baking pan that measures about 12x8.
  2. In a large pot of boiling salted water, cook the pasta until it is not quite al dente.
  3. Drain.
  4. In a large mixing bowl, combine ¾ cup of the cheese, cream, milk, prosciutto and Parmesan.
  5. Add the cooked macaroni and toss to combine once more.
  6. Season with salt and pepper to taste.
  7. Transfer the mixture to the pizza pan.
  8. Sprinkle the remaining 1 cup of cheese over the top.
  9. Bake in a preheated 400 F oven until the cheese melts and begins to brown lightly.
  10. CHEF'S NOTE: Cook the pasta ahead and toss with some olive oil. Allow to cool. Hold in plastic containers, covered, in the cooler. It will keep for 4 to 5 days.