Prosciutto Mac & Cheese Recipe

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the elbow macaroni and cook until al dente according to package directions (usually 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, tear 4 of the prosciutto slices into 1/2-inch pieces for mixing into the pasta. Reserve 2 slices whole for crisping/topping.

Heat 1 tablespoon unsalted butter in a small skillet over medium heat. Add the 2 reserved whole prosciutto slices and cook 1–2 minutes per side until crisp but not burnt. Transfer to paper towel to drain and, once cool, break into bite-sized pieces.

In the same skillet, add the 1/2 cup breadcrumbs and toast, stirring, for 2–3 minutes until golden. If breadcrumbs seem dry, add a small pinch of salt. Remove from heat and stir in 2 tablespoons grated Parmigiano-Reggiano. Set aside.

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons flour and cook the roux for 1–2 minutes, whisking constantly, until it smells slightly nutty and is bubbling but not browned.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Continue whisking until smooth and beginning to thicken, about 4–6 minutes.

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg. Taste and add salt sparingly (the cheeses and prosciutto are salty).

Lower heat to low. Remove pan from heat briefly and add 1.5 cups grated Westminster smoked cheddar, 1 cup grated Swiss, and 3 ounces finely grated Parmigiano-Reggiano. Stir gently until cheeses are melted and the sauce is smooth and glossy. If sauce is too thick, whisk in reserved pasta cooking water 1–2 tablespoons at a time until desired consistency is reached (you want a creamy sauce that coats pasta).

Preheat oven to 375°F (190°C) if you plan to bake for a golden topping (optional).

In the large pot or a bowl, add the drained pasta, torn prosciutto pieces (the ones reserved and torn), and the warm cheese sauce. Toss gently to combine, using up to 1/2 cup of the reserved pasta water to loosen if needed.

If serving stovetop: transfer to a warmed serving dish, sprinkle the toasted breadcrumb-Parmesan mixture evenly over the top, and scatter the crisped prosciutto pieces and chopped parsley. Serve immediately.

If baking: transfer the combined pasta and sauce to a lightly buttered 9x9-inch (or similar) baking dish. Sprinkle the breadcrumb-Parmesan mixture evenly over the surface, then top with any remaining grated cheddar or Parmesan if desired. Bake 12–15 minutes until bubbling and golden on top. For extra browning, broil 1–2 minutes while watching closely. Remove from oven and scatter crisped prosciutto pieces and parsley before serving.

Taste and adjust seasoning with salt and pepper if needed. Serve hot in individual bowls, passing extra Parmigiano-Reggiano at the table.