Here is our take on the Mac and Cheese recipe from our One Pan Two Plate cooking adventure. It think it goes without saying that this was a perfect way to kick off February!
I'll keep this short and sweet: I added a shallot because I like the sweetness it provides (an onion would also do). I encourage you not to skimp on the panko; it truly is the superior bread crumb. Other than that, I'm not sure what I could say about homemade mac and cheese that could further the "cheese is awesome" conversation. This meal was bonkers. Period.
What’s better than a comforting dish to remind you of childhood? I was so excited to make the mac n’ cheese, since it was one of my ultimate staples growing up. My mom was visitng this weekend and we decided to cook this dish together with my boyfriend and a couple friends for a game night. It was a simple but super tasty dish to make. I love the possibilities to vary it with more ingredients. This was also my first soiree into using a cast iron skillet! Making the mac n’ cheese with my mom and good friends was the best scenario for this dish. I’d also recommend pairing it with some chocolate chip cookies to end the night on a perfect note.
We need to talk. If we are going to be sharing the same casserole dish together, as we have been for centuries, it’s only fair that we start addressing the recent development of your superiority complex. I’ve been undermined as the bad guy with this whole “gluten-free” thing, as well as just being called a vehicle for what you have to offer in our dish. I can’t take it anymore. All I need is a little support from you, but I fear fame has blinded you.
You’ve become a worldly trollop, thinking that you are so cultured. Everyone can’t stop harping about you, paired with wine, caved-aged this and artisan that. Frankly I think it has gone to your head. You need to remember from whence you came. Have you forgotten that you were discovered accidently, from being stored in a container made from the bladder of an animal? Not pretty. And while yes, now you are all sophisticated I think you need to get a grip on your ego because you are basically a bacterial process. And lest you forget those people that can’t digest you because of being lactose intolerant. You have your own issues too!
I am just asking you to remember that together we are something special. Where would our dish be if we were separated? Where would you be without me? You need me. On your own you would just be a block or blob sitting sadly next to some pathetic cardboard crackers. Not interesting.
I need you cheese, and I think you need me too. And while all of those crazy diet people are running from one fad to another, we need to lock arms and stand firm, because together we make a great team.
Macaroni (written by Shannon because Macaroni doesn't have hands)
Three-Cheese Mac with Crispy Prosciutto
One Pan, Two Plates Carla Snyder
- 2 cups elbow macaroni
- 4 Tbsp. unsalted butter
- 6 thin slices of prosciutto, cut into strips
- 1/2 cup panko bread crumbs
- 1 1/2 tbsp all-purpose flour
- 1 1/2 cup milk, warmed
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup shredded Gruyere cheese
- pinch of freshly grated nutmeg
- freshly ground black pepper
Preheat the oven to 350 degrees. Position oven rack in the center.
Cook pasta in salty water until al dente. It should be still chewy, but not tough. Drain pasta and set aside.
Add 2 tbsp of the butter to a saute pan or cast iron skillet and melt over medium-high heat. Add the prosciutto and toss it around in the pan until it's crispy, about 2 minutes. Transfer prosciutto to a plate. Put the panko in a small bowl. Pour the hot butter left in the pan over the panko and toss to coat.
Return the pan to medium-high heat and add the remaining 2 tbsp. butter. When the butter is melted, sprinkle in the flour and 1/4 tsp salt. Cook, stirring, until the flour becomes foamy, about 1 minute. Whisk in the warm milk. Stir until the mixture is thickened and saucy, about 2 minutes. Remove from heat and add all three cheeses, the nutmeg, and a grind or two of pepper, stirring until the cheeses are melted. Tasted and season with more salt and pepper if it needs it. Stir in the macaroni and prosciutto until all of the mac is thoroughly costed the and the prosciutto is evenly distributed. Smooth the top and sprinkle the buttery bread crumbs over the top.
Transfer to the oven and bake for about 20 minutes, or until the juices and bubbly and the top is lightly browned and crispy