My boyfriend stumbled upon this mac and cheese recipe a few years ago, and it has become a cold weather staple in our home ever since. I have since added a few twists, like prosciutto and broccoli to give the dish more flavor and texture. This dish is always a crowd pleaser.
- 1/4 lbs. of prosciutto thinly sliced
- 2-3 florets of broccoli
- 1 box of ziti or elbow pasta
- 1/4 cup butter
- 1/2 teaspoon salt1/4 teaspoon pepper
- 1/4 cup flour
- 1-3/4 cups almond milk (any kind of milk is fine, I just like the nutty profile of almond milk)
- 10.-oz. block of Sharp Vermont White Cheddar Cheese, shredded (I recommend Cabot extra sharp)
Place the prosciutto on a baking sheet and bake in the oven at 400 degrees for 8-12 minutes until crispy. Set aside and allow to cool. Cut or tear into bite-size pieces.
:Hungry eyes begging for the prosciutto:
Remove the stems from the broccoli and cut the tops into bite-size pieces.
Cook ziti or elbow macaroni as directed.
Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
Add cheese sauce to the macaroni and stir thoroughly. In a greased pan place a layer of prosciutto on the bottom of the dish. Add the cheese and macaroni mixture to the pan, mixing in the broccoli and remaining prosciutto. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.