Prosciutto-Wrapped Macaroni and Cheese Cups

Name: Prosciutto-Wrapped Macaroni and Cheese Cups
Prep time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 8 ounces elbow macaroni; 6 very thin slices prosciutto (about 3 ounces); 3 tablespoons unsalted butter; 1/4 cup panko; 1 tablespoon plus 2 teaspoons all-purpose flour; 1 1/4 cups whole milk; 1 1/2 cups shredded Monterey Jack cheese (about 4 ounces); 3/4 cup shredded sharp cheddar cheese (about 2 ounces); 1 1/2 teaspoons Dijon mustard; 1 teaspoon kosher salt, plus more for salting the pasta cooking water; 1/2 teaspoon freshly ground black pepper

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12 servings Medium

Total: 1 hr 30 mins

13 Ratings

Ingredients (11)

8 ounces elbow macaroni
6 very thin slices prosciutto (about 3 ounces)
3 tablespoons unsalted butter
1/4 cup panko
1 tablespoon plus 2 teaspoons all-purpose flour
1 1/4 cups whole milk
1 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
3/4 cup shredded sharp cheddar cheese (about 2 ounces)
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt, plus more for salting the pasta cooking water
1/2 teaspoon freshly ground black pepper

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Nutritional Information

Calories188
Fat9.11g
Saturated fat5.27g
Trans fat0.17g
Carbs17.29g
Fiber0.72g
Sugar1.9g
Protein8.98g
Cholesterol28.37mg
Sodium299.31mg
Nutritional Analysis per serving (12 servings) Powered by

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Few dishes are more comforting than gooey macaroni and cheese hot out of the oven. But we’ve managed to make it even more appealing by serving it in individual prosciutto cups topped with crispy panko. These mac ’n’ cheese cups are an ideal party appetizer or midafternoon snack. Or for a satisfying meal, serve them alongside some sautéed zucchini.

What to buy: Lining the wells of the muffin pan is easiest using prosciutto slices that are at least 3 inches wide.

Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

Game plan: Place the prosciutto in the freezer for about 5 minutes to make it easier to slice and line the muffin-pan wells with.

If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.

This recipe was featured as part of our hand-held meals you can make in a muffin pan.

by Lisa Lavery

Tips for Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Freeze Pork

Instructions

1Heat the oven to 375°F and arrange a rack in the middle.
2Bring a large saucepan (about 4 quarts) of heavily salted water to a boil over high heat. Add the pasta and cook according to the package directions. When the pasta is al dente, reserve 1/4 cup of the cooking water, then drain.
3Meanwhile, cut the prosciutto in half crosswise. Place 1 slice in each well of a 12-well muffin pan, pressing the prosciutto evenly into the bottom and up the sides of each well; set aside.
4Melt 1 tablespoon of the butter in a small frying pan over medium heat until foaming. Add the panko and cook, stirring occasionally, until light golden brown, about 4 minutes. Remove the pan from the heat and set aside.
5While the pasta is draining, rinse the saucepan and wipe it dry. Melt the remaining 2 tablespoons of butter in the saucepan over medium-low heat until foaming. Add the flour and whisk until smooth. Cook, whisking occasionally, until the flour has darkened slightly in color, about 2 to 3 minutes.
6Add the milk very slowly, whisking it into the flour-butter mixture. Continue cooking, whisking constantly to smooth out any lumps, until the mixture simmers and thickens, about 6 to 7 minutes.
7Remove the saucepan from the heat. Add the reserved pasta water, cheeses, mustard, measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth. Add the drained pasta and stir to combine.
8Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko. Cook until the edges of the mac ’n’ cheese cups are bubbling slightly and the tops are light golden brown, about 25 to 30 minutes.
9Remove the muffin pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups. Serve immediately.