Prosciutto-Wrapped Macaroni and Cheese Cups

Name: Prosciutto-Wrapped Macaroni and Cheese Cups
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons Dijon mustard; 227 grams elbow macaroni; 1 Tbsp all-purpose flour; 1 teaspoon kosher salt, plus more for salting the pasta cooking water; 113 grams 1/2 cups shredded Monterey Jack cheese (about; 59 milliliters panko; 85 grams very thin slices prosciutto (about; 57 grams 3/4 cup shredded sharp cheddar cheese (about; 3 Tbsps unsalted butter; 296 milliliters whole milk

Prosciutto-Wrapped Macaroni and Cheese Cups might be just the side dish you are searching for. This recipe makes 12 servings with 202 calories, 8g of protein, and 11g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, panko, elbow macaroni, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Heat the oven to 375°F and arrange a rack in the middle.Bring a large saucepan (about 4 quarts) of heavily salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Add the pasta and cook according to the package directions. When the pasta is al dente, reserve 1/4 cup of the cooking water, then drain.Meanwhile, cut the prosciutto in half crosswise.

Ingredients you will need

Prosciutto

Pasta

Water

Place 1 slice in each well of a 12-well muffin pan, pressing the prosciutto evenly into the bottom and up the sides of each well; set aside. Melt 1 tablespoon of the butter in a small frying pan over medium heat until foaming.

Ingredients you will need

Prosciutto

Butter

Equipment you will use

Frying Pan

Muffin Tray

Add the panko and cook, stirring occasionally, until light golden brown, about 4 minutes.

Ingredients you will need

Panko

Remove the pan from the heat and set aside.While the pasta is draining, rinse the saucepan and wipe it dry. Melt the remaining 2 tablespoons of butter in the saucepan over medium-low heat until foaming.

Ingredients you will need

Butter

Pasta

Equipment you will use

Sauce Pan

Frying Pan

Add the flour and whisk until smooth. Cook, whisking occasionally, until the flour has darkened slightly in color, about 2 to 3 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add the milk very slowly, whisking it into the flour-butter mixture. Continue cooking, whisking constantly to smooth out any lumps, until the mixture simmers and thickens, about 6 to 7 minutes.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Whisk

Remove the saucepan from the heat.

Equipment you will use

Sauce Pan

Add the reserved pasta water, cheeses, mustard, measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth.

Ingredients you will need

Water

Mustard

Cheese

Pepper

Salt

Equipment you will use

Whisk

Add the drained pasta and stir to combine.Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko. Cook until the edges of the mac ’n’ cheese cups are bubbling slightly and the tops are light golden brown, about 25 to 30 minutes.

Ingredients you will need

Cheese

Panko

Pasta

Equipment you will use

Muffin Tray

Remove the muffin pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups.

Ingredients you will need

Prosciutto

Equipment you will use

Muffin Tray

Wire Rack