Taleggio Prosciutto Mac & Cheese Recipe
Make Taleggio Prosciutto Mac & Cheese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Cheese Sauce
Add-ins & Finish
Crisp Topping (optional)
Method
Pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried elbow macaroni and cook until 1 minute shy of package al dente (usually 7–8 minutes). Reserve 3/4 cup of pasta cooking water, then drain pasta and set aside.
Cheese Sauce
Make a roux
In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture turns a pale golden color (do not brown).
Add dairy
Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 2–3 minutes until it begins to thicken to a loose cream consistency.
Finish the sauce
Reduce heat to low. Add the Taleggio (8 oz, rind removed and chopped) a handful at a time, whisking until each addition melts into a smooth sauce. Stir in 4 oz grated gruyère and 1 oz grated Parmesan until fully incorporated. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy pouring consistency.
Taste and adjust seasoning: add more salt or pepper if needed. Keep sauce warm on the lowest heat setting while you combine with pasta; do not let it boil.
Combine & Add-ins
Toss: Return the drained pasta to the large pot (off heat). Pour the warm Taleggio cheese sauce over the pasta and gently fold to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce so it clings smoothly to the pasta.
Add prosciutto and herbs: Stir in the 6 oz torn prosciutto and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning. If using, stir in 1 teaspoon lemon zest to brighten the flavors.
Crisp Topping & Bake (optional)
Preheat oven (if using topping) to 375°F (190°C). In a small bowl, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter, 1 teaspoon grated Parmesan, and 1 teaspoon olive oil. Spread the mac & cheese into a shallow baking dish, sprinkle the panko mixture evenly over the top, and bake 10–12 minutes until the topping is golden and the dish is bubbling. For a quicker finish, broil 1–2 minutes watching closely to prevent burning.
Skip baking: If you prefer stovetop mac & cheese, simply serve immediately after combining; the prosciutto will be tender and the sauce creamy without a baked crust.