Macaroni & Cheese

Cook This, Not That! Pg. 230

Serves 6

480 Calories per serving

 

2 Tbsp	Butter
½	Yellow onion, Minced
2 Tbsp	Flour
3 Cups	Milk
2 Cups	Shredded extra-sharp cheddar Cheese
	Salt & Black Pepper to taste
1 lb	Elbow Macaroni, penne, or shells
¼ Cup	Chopped Pickled Jalapeños
2 oz	Prosciutto or ham, cut into think Strips
½ Cup	Panko bread crumbs
¼ cup	Grated Parmesan

 

• Preheat oven to 375⁰F.
  
• Melt the butter in a large saucepan over medium heat. Add the onion & cook until soft & translucent (but not browned), about 3 minutes. Add the flour & Stir to incorporate into the butter. Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour & prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese & season with salt and pepper.
  
• Cook the pasta according to the package instructions until al dente, drain & return to the pot. Add the cheese sauce, jalapeños, & prosciutto & stir to fully incorporate. Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs & sprinkle with the Parmesan.
  
• Bake for 10 Minutes. Turn on the broiler & broil until the bread crumbs are golden brown & crispy, about another 3 minutes.