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Mac & Cheese With Prosciutto Sage Breadcrumbs

Mac & Cheese With Prosciutto Sage Breadcrumbs


  • Author: Molly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This Mac & Cheese With Prosciutto Sage Breadcrumbs is a decadent main course or side dish ideal for the holiday season! Creamy, rich, flavored with three cheeses, and topped off with a crazy-good mixture of sage, brown butter, crispy prosciutto, and breadcrumbs!


Scale

Ingredients

  • 6 slices prosciutto
  • 6 tablespoons unsalted butter
  • ½ cup fresh sage leaves
  • 1 cup panko breadcrumbs
  • 1 shallot, finely diced
  • ¼ cup all-purpose flour
  • 2¾ cups milk (2% or whole work best)
  • ⅓ cup heavy cream
  • 4 oz sharp cheddar cheese, grated
  • 4 oz gruyere cheese, grated
  • 4 oz parmesan cheese, grated
  • 1 lb short pasta shape of choice, cooked and drained
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the prosciutto slices out in an even layer on the baking sheet.
  2. Bake for 8-10 minutes, checking often, or until the prosciutto is slightly shriveled and crisp in spots.
  3. Remove from the oven and allow the prosciutto to cool on the baking sheet – it will continue to crisp as it cools.
  4. Meanwhile, melt the butter in the bottom of a large saucepan. At this point, I also start the water in another pot to cook my pasta.
  5. Once it is melted, add the sage leaves and cook over medium-low heat, stirring frequently, or until the butter is starting to brown and the sage leaves are crisp. Remove the pot from the heat.
  6. Place the prosciutto, crispy sage leaves (I reserve a few for garnish later – totally optional), and 2 tablespoons of the sage butter into the bowl of a food processor. Pulse a few times to finely chop the prosciutto and sage leaves into crumbs. Mix with the panko breadcrumbs in a medium bowl. Set aside.
  7. Return the pot with the remaining sage butter to medium heat. Add in the shallot and cook for a minute or two until the shallot is fragrant and beginning to soften.
  8. Add the flour and cook over medium heat, whisking constantly, until the mixture thickens.
  9. Slowly and gradually stream in the milk, whisking constantly. Bring to a simmer, stirring constantly, until the milk is thickened and creamy enough to coat the back of a spoon.
  10. Remove the pan from the heat and stir in the cheeses. Stir until the cheeses are completely incorporated and melted. Stir in the heavy cream.
  11. Stir the cooked pasta noodles into the cheese sauce and season, to taste, with salt and pepper.
  12. Pour the mac and cheese into a buttered 9 x 13-inch baking dish. Top with the sage-prosciutto breadcrumbs and place in the oven. Bake for 15-20 minutes, or until bubbly, hot, and golden brown on top.
  13. Right before serving, garnish with any reserved crispy sage leaves. Serve hot.

  • Category: mac and cheese

Keywords: baked mac and cheese with breadcrumb topping, sage and crispy prosciutto breadcrumbs, mac and cheese with sage and prosciutto, sage brown butter breadcrumbs