You’ve been good all week. Eating well, exercising, right? Even if you haven’t, let’s just say you have. Why? Because it’s Friday and baby you deserve to cut loose! So grab yourself a glass of wine (or whatever your drink of choice is) and let’s make some Macaroni & Cheese Prosciutto Cups!
Creamy mac n’ cheese in a crispy prosciutto cup and topped with a lacy parmesan wafer – this is pure comfort food made elegant, but it couldn’t be easier to make! All you have to do is:
- Line a muffin tin with prosciutto.
- Make the mac n’ cheese.
- Fill the prosciutto cups with the mac n’ cheese and bake.
- Make the wafers, simply by baking shredded parmesan.
- Plate the mac n’ cheese prosciutto cups, sprinkle with chives, and top with a wafer.
Ok, so obviously I’ve gone into more detail in the recipe instructions; but you get the idea. Pretty simple, right? So come on, let’s make some Macaroni and Cheese Prosciutto Cups – you’ve earned it.
- non-stick cooking spray
- 12 slices of prosciutto
- 8 ounces dried macaroni
- 2 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoons all-purpose flour
- 1 1/4 cup milk
- 1 cup smoked gouda, grated
- 3/4 cup parmesan, grated
- pinch of nutmeg
- salt and pepper to taste
- chives, sliced
- Preheat the oven to 375 degrees F.
- Spray a 12-cup muffin tin with non-stick spray. Line each cup with 1 slice of prosciutto and bake for 5 minutes. Remove from the oven and set aside.
- Bring a large pot of salted water to a boil (it should be salted like the ocean). Cook according to the package directions. Drain and set aside.
- In a large sauce pan over medium-low heat, melt the butter. Add the shallot and garlic and sweat for 5 minutes, stirring occasionally. Do not let it brown. Sprinkle with flour and stir to fully incorporate. Slowly add the milk while whisking continuously. Bring to a boil and then reduce to a simmer. Continue to stir constantly for 5 minutes, until it has thickened.
- Add the gouda and 1/2 cup of the parmesan. Stir until completely melted and the mixture is smooth. Season with nutmeg.*
- Add the cooked macaroni and stir to fully incorporate. Add salt and pepper to taste.
- Spoon the macaroni and cheese into each prosciutto-lined cup and bake uncovered for 15 minutes. Allow the cups to cool while you prepare the parmesan wafers.
- Meanwhile, line a sheet pan with parchment paper. Place 1 teaspoon of the extra parmesan cheese in a little mound. Using the back of the spoon, spread the mound out into a small circle, about the size of a silver dollar. Bake for 4-5 minutes, just until they start to turn golden brown and crispy. Remove from the oven and allow to cool before removing.
- Remove the macaroni and cheese prosciutto cups from the muffin tin and plate. Garnish with chives and top with a parmesan wafer. Serve and enjoy!