Prosciutto Pea and Gouda Mac & Cheese
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄2 lb elbow macaroni
- 1 cup frozen peas
- 1⁄2 lb prosciutto, chopped
- 1 cup gouda cheese, shredded
- 1⁄2 cup smoked cheddar cheese, shredded
- 1 tablespoon flour
- 1 tablespoon Dijon mustard
- 1⁄4 cup white onion, minced
- 1 cup skim milk
- 2 cups chicken stock
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1 tablespoon olive oil
- 1⁄3 cup panko breadcrumbs
directions
- Cook macaroni according to package directions.
- Bring a sauce pot to medium low heat with olive oil. Add onions and cook for about 3-4 minutes until softened. Raise the heat to medium and add the flour. Whisk together until the roux starts to become light brown. Whisk in the milk, stock, salt, and pepper. Raise heat higher and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes to allow the sauce to thicken.
- Add nutmeg, mustard and cheeses. Whisk vigorously to avoid lumping. Once the cheese is melted, remove from heat.
- Mix together macaroni, cheese sauce, peas, and proscuitto in a large bowl. Test for seasoning -- add additional salt and pepper if desired.
- Pour into a casserole dish. Top with Panko Bread crumbs.
- Bake in a 350 degree oven for about 15-20 minutes -- just long enough for flavors to blend, bubble and top to get crispy.
- Enjoy!
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>