Make this for dinner, save some for leftovers! Your kids will celebrate when they see this in the lunchbox! This decadent mac & cheese is made with Belgioioso Parmesan and Mozzarella cheese.
- 1 pound pasta, of choice (we used cavatappi)
- 4 ounces prosciutto, chopped
- 6 tablespoons butter, divided
- 2 garlic cloves, minced
- 1/ 4 cup flour
- 4 cups whole milk
- 1 pinch cayenne pepper
- 1 pinch nutmeg
- 1 teaspoon dijon mustard
- Kosher salt and pepper, to taste
- 16 ounces BelGioioso Fresh Mozzarella Cheese, cubed
- 10 ounces BelGioioso Freshly Shredded Parmesan Cheese
- 1 cup panko breadcrumbs
- 1 tablespoon fresh thyme leaves
- 1/ 4 cup BelGioioso Freshly Shaved Parmesan Cheese
Preheat oven to 350˚F and butter a 2 quart baking dish. Bring a large pot of salted water to a boil, and cook the pasta to very al dente. Drain and set aside
Meanwhile, crisp prosciutto by heating a large heavy bottomed dutch oven or pot over medium heat. Add prosciutto and cook until crisp. Remove from pot with a slotted spoon and set aside.
To the same pot, add 4 tablespoons of the butter and melt over medium low heat. When butter is melted, add garlic and flour and cook, stirring for about 2 minutes or until golden brown
Slowly whisk in milk and mix until it is all incorporated. Switch to a wooden spoon and cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Season with salt, pepper, cayenne, nutmeg and dijon. Remove from heat and add the shredded Parmesan cheese and the Fresh Mozzarella cheese. Stir until melted. Add pasta and reserved prosciutto and fold until well combined.
Add the macaroni and cheese to the buttered baking dish. Melt remaining butter in a small frying pan and add panko and thyme. Cook until the breadcrumbs begin to brown and the thyme smells fragrant. Season with a pinch of salt. Add breadcrumb mixture to the top of the mac and cheese, then top with the Parmesan flakes and bake for about 45 minutes or until golden brown and bubbly.