Bistro Mac&Cheese Recipe

Prepare the Ingredients

Start by roasting the poblano peppers over an open flame or in a broiler until charred. Place them in a bowl, cover with plastic wrap, and let steam for about 10 minutes. Peel and chop the roasted peppers. Slice the prosciutto into strips and chop the onion and garlic.

Cook the Pasta

In a large pot, bring salted water to a boil. Add the cavatappi noodles and cook according to package instructions until al dente. Drain and set aside.

Caramelize the Onions

In a large skillet, heat 2 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 15-20 minutes. Add the garlic and cook for an additional 2 minutes. Remove from skillet and set aside.

Cook the Prosciutto

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the prosciutto and cook until crispy, about 5 minutes. Remove and set aside.

Make the Sauce Mornay

In the same skillet, whisk in the flour and cook for 1-2 minutes until golden. Gradually add the milk, whisking continuously until the sauce thickens, about 5-7 minutes. Stir in the grated Parmesan cheese until melted. Season with salt and black pepper.

Combine and Serve

Add the cooked cavatappi noodles, roasted poblano peppers, caramelized onions, and crispy prosciutto to the sauce. Stir until well combined. Serve hot, topped with additional Parmesan if desired.