DC still feels like winter, a winter that’s almost done, but cold enough that you still need your winter coat. So, since it’s still a little chilly here- baked Mac ‘n Cheese is the perfect warm-up food! This one has a bit of extra flavors in it: onions, peas and prosciutto. I don’t think anyone will go back to the box Kraft kind after this. It also is delicious when you heat it up the next day for lunch, you won’t be disappointed.
Mac ‘n Cheese with Peas & Prosciutto
Adapted from: Happy Jack Eats Blog
1/2 lb pasta (we used penne)
5 oz prosciutto, chopped
1 onion, chopped
4 garlic cloves, minced
1 cup frozen peas
2 tbsp butter
2 tsp flour
2 cups soy milk
3 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
1 tsp salt
2 tsp pepper
1 tsp red pepper flakes
1/4 cup bread crumbs
Cook pasta according to package directions. Once cooked, drain and set aside. Preheat over at 400 degrees.
Heat olive oil in skillet over medium heat, and add onions. Cook them until they are soft and translucent. Once cooked, add garlic and prosciutto; cook for 3-4 minutes, until prosciutto is crispy. Finally, add the frozen peas, and cook until they are heated through. Remove from heat, add the salt and pepper, stir and set aside.
In a small or medium saucepan, melt butter over medium heat. Add in the flour, and keep whisking so no lumps develop. Slowly, while whisking, add the milk. The mixture should become thick, all of this should take about 10 minutes. Add in about half of the cheddar cheese, and keep stirring until the cheese melts.
Transfer the pasta, prosciutto-veggie mix, and cheese-milk mixture into a large bowl. Stir well, until the ingredients are combined well. Spray a baking dish with cooking spray (or smear butter around it), and add the mixture. Finally, top with the remaining cheddar cheese, the Parmesan cheese and bread crumbs.
Bake for about 30 minutes, or until the top is bubbly.