Macaroni and Cheese

Macaroni and cheese- the ultimate comfort food.

Macaroni and Cheese with Prosciutto

 

For macaroni and sauce

1 stick unsalted butter

6 tablespoons all-purpose flour

5 cups whole milk

1 pound coarsely grated gruyere cheese (6 cups)

1/2 cup grated Parmigiano-Reggiano

5 oz. paper thin parma prosciutto chopped

1 pound elbow macaroni

1/8 tsp. cayenne pepper

Preheat oven to 400°F with rack in middle.

Make sauce:

Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses (minus 1/2 cup gruyere), 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Add chopped proscuitto to sauce. Remove from heat and cover surface of sauce with wax paper.

Make Macaroni:

Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes and top with remaining gruyere cheese.

Bake until golden and bubbling, 20 to 25 minutes.