This is mac and cheese innovation. You can serve mac and cheese at parties or at your tailgate and no one needs a fork! I even served them at Thanksgiving. The cheese sauce here has an amazing flavor that beats all other recipes. And I don’t think I have to say it, but proscuitto is an amazing complement to mac and cheese. You will be surprised at how quickly these come together. Serve these with something bubbly, like Friexenet Cava.
8 oz elbow macaroni
12 thin slices of proscuitto
3 tbsp unsalted butter
1/4 cup panko
1 tbsp plus 2 tsp all purpose flour
1 14 cups whole milk
1 1/2 cups shredded Monterey Jack cheese (4 oz)
3/4 cup shredded sharp cheddar cheese (2 oz)
1 1/2 tsp Dijon mustard
1 tsp sriracha
1 tsp kosher salt
1/2 tsp black pepper
Bring 4 quarts of salted water to a boil. Add the pasta and cook untilal dente, based on the package directions. Drain the past and reserve 1/4 cup pasta water.
Preheat oven to 375 degrees. Place each slice of proscuitto in each muffin well, lining the bottom and edges.
In a small frying pan melt one tbsp butter over medium heat. Add the panko and cook, stirring occasionally, for 5 minutes until browned and toasted. Remove from the stove and set aside.
Melt 2 tbsp butter in a large sauce pan on medium low heat. Add in the flour and stir constantly. Cook the flour for 2-3 minutes until slightly brown in color.
Whisk in the milk slowly and continue whisking out any lumps. Cook for 7 minutes, simmering, until thickened. Remove from heat. Add in the cheeses, mustard, sriracha, salt and pepper. Mix cheese sauce into the noodles.
Scoop the macaroni and cheese into the prepared muffin wells. Sprinkle with the panko. Bake for 25 minutes.
Adapted from chow.com.