Macaroni and Cheese with Prosciutto

Macaroni and Cheese with Prosciutto
Macaroni and Cheese with Prosciutto
"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese." This French take on macaroni and cheese has a nice assertive flavor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
French 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
  • 3 tablespoons grated parmesan cheese
  • 1 cup whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 cup whipping cream
  • Carbohydrate 23 g(8%)
  • Cholesterol 94 mg(31%)
  • Fat 26 g(40%)
  • Fiber 1 g(3%)
  • Protein 20 g(41%)
  • Saturated Fat 15 g(77%)
  • Sodium 715 mg(30%)
  • Calories 411

Preparation 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.

Preparation 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.

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