Add breadcrumb mixture to the top of the mac and cheese, then top with BelGioioso Parmesan flakes and bake for about 45 minutes or until golden brown and bubbly. Cook until the breadcrumbs begin to brown and the thyme smells fragrant. Melt remaining butter in a small frying pan and add panko and thyme. Add pasta and reserved prosciutto and fold until well combined.Īdd the macaroni and cheese to the buttered baking dish. Remove from heat and add the shredded BelGioioso Parmesan and the BelGioioso Fresh Mozzarella. Season with salt, pepper, cayenne, nutmeg, and dijon. Switch to a wooden spoon and cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Baked Macaroni & Cheese with Prosciutto 8 ounces small elbow macaroni (2 cups) 1 1/2 cups (packed) grated Gruyre cheese 1 cup whipping cream 1 cup milk (. Slowly whisk in milk and mix until it is all incorporated. When butter is melted, add garlic and flour and cook, stirring for about 2 minutes or until golden brown. To the same pot, add 4 tablespoons of the butter and melt over medium low heat. Remove from pot with a slotted spoon and set aside. Meanwhile, crisp prosciutto by heating a large heavy bottomed dutch oven or pot over medium heat. ![]() Bring a large pot of salted water to a boil, and cook the pasta to very al dente. ![]() Preheat oven to 350☏ and butter a 2 quart baking dish.
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