Macaroni And Cheese With Prosciutto Recipes

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FIVE-CHEESE MACARONI WITH PROSCIUTTO BITS



Five-Cheese Macaroni with Prosciutto Bits image

Macaroni is baked with smoked Gouda, Swiss, white cheddar, goat cheese and Parmesan and topped with crispy prosciutto-so worth it! -Mya Zeronis, Washington, DC

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 16

1 package (16 ounces) elbow macaroni
1/3 cup unsalted butter, cubed
1 medium onion, halved and thinly sliced
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 cup white wine or reduced-sodium chicken broth
4 cups heavy whipping cream
1 teaspoon white pepper
1/4 teaspoon salt
5 ounces fresh goat cheese, crumbled
5 ounces white cheddar cheese, shredded
5 ounces Swiss cheese, shredded
3 ounces smoked Gouda cheese, shredded
3/4 cup grated Parmesan cheese
1/2 cup panko bread crumbs
4 ounces thinly sliced prosciutto, chopped

Steps:

  • Cook macaroni according to package directions until al dente., Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir for 4-6 minutes or until golden brown. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Reduce heat to medium-low. Add goat cheese; stir gently until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from the heat., Drain macaroni; stir into sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 15-20 minutes or until lightly browned. , Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for 5-7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.

Nutrition Facts : Calories 667 calories, Fat 48g fat (30g saturated fat), Cholesterol 155mg cholesterol, Sodium 558mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

MACARONI AND CHEESE WITH PROSCIUTTO



Macaroni and Cheese With Prosciutto image

Make and share this Macaroni and Cheese With Prosciutto recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces small elbow macaroni (2 cups)
1 1/2 cups grated gruyere (packed)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated parmesan cheese
1/8 teaspoon ground nutmeg

Steps:

  • Position rack in bottom third of oven; preheat to 400 degrees F. Butter a 11x7 inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Whisk 1/2 cup Gruyere, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyere over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

MACARONI AND CHEESE WITH PROSCIUTTO



Macaroni and Cheese with Prosciutto image

Categories     Milk/Cream     Pasta     Side     Bake     Kid-Friendly     Buffet     Casserole/Gratin     Parmesan     Winter     Swiss Cheese     Prosciutto     Potluck     Nutmeg     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

8 ounces small elbow macaroni (2 cups)
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg

Steps:

  • Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.

MACARONI AND CHEESE WITH PROSCIUTTO AND TALEGGIO



Macaroni and Cheese with Prosciutto and Taleggio image

Categories     Cheese     Dairy     Garlic     Herb     Onion     Pasta     Pork     Vegetable     Broil     Bon Appétit

Yield Makes 8 (appetizer) servings

Number Of Ingredients 27

Macaroni and cheese
2 tablespoons (1/4 stick) unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 ounces button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 teaspoon whole white peppercorns
1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped whole black truffles from jar* (optional)
Ground white pepper
1-pound small elbow macaroni
6 ounces thinly sliced prosciutto, chopped* (about 1 3/4 cup)
6 tablespoons chopped fresh chives
1/4 cup chopped fresh Italian parsley
1 teaspoon (or more) white truffle oil*
Crumb topping
1 cup fresh breadcrumbs (made from crustless egg bread)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter
Available at Italian markets, specialty food stores and some supermarkets.

Steps:

  • Melt butter in heavy large pot over medium heat. Add next 5 ingredients; sauté until tender, about 8 minutes. Add wine and simmer until almost all liquid evaporates, about 10 minutes. Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer. Reduce heat to low; simmer until slightly reduced, about 15 minutes. Remove from heat. Add Taleggio and Parmesan cheeses. Stir until melted and smooth. Discard bay leaf and thyme sprigs. Cool sauce slightly. Puree sauce in 2 batches in blender until smooth. Strain into same pot. Stir in chopped truffles, if desired. Season with salt and white pepper.
  • Preheat broiler. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • While pasta cooks, make crumb topping:
  • Mix first 3 ingredients in small bowl. Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and sauté until golden and coated with butter, about 2 minutes.
  • Drain pasta well. Add to sauce along with prosciutto, chives, parsley and 1 teaspoon truffle oil; toss to coat. Mix in additional truffle oil, if desired. Divide macaroni and cheese among 8 individual gratin dishes. Top each with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes, and serve.

FIVE-CHEESE MACARONI WITH PROSCIUTTO BITS



Five-Cheese Macaroni With Prosciutto Bits image

A recipe that came in my most recent TOH magazine by Mya Zeronis. Here is what is stated about the dish: Macaroni is baked with smoked Gouda, Swiss, white cheddar, goat cheese and Parmesan and topped with crispy prosciutto - so worth it!

Provided by diner524

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

16 ounces elbow macaroni
1/3 cup unsalted butter, cubed
1 medium onion, halved and thinly sliced
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 cup white wine (or reduced-sodium chicken broth)
4 cups heavy whipping cream
1 teaspoon white pepper
1/4 teaspoon salt
5 ounces fresh goat cheese, crumbled
5 ounces white cheddar cheese, shredded
5 ounces swiss cheese, shredded
3 ounces smoked gouda cheese, shredded
3/4 cup parmesan cheese, grated
1/2 cup panko breadcrumbs (Japanese)
4 ounces prosciutto, chopped (thinly sliced)

Steps:

  • Cook macaroni according to package directions until al dente.
  • Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir for 4-6 minutes or until golden brown. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
  • Reduce heat to medium-low. Add goat cheese; stir gently until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from the heat.
  • Drain macaroni; stir into sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 15-20 minutes or until lightly browned.
  • Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for 5-7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.

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