Macaroni and Cheese with Asparagus and Prosciutto

Macaroni and Cheese with Asparagus and Prosciutto
Photo by Scott Phillips


  • 1 oz. thinly sliced prosciutto, cut crosswise into thin strips
  • Freshly ground black pepper
  • 2 Tbs. thinly sliced fresh chives
  • ¾ cup evaporated milk (not fat-free)
  • 2 oz. (4 Tbs.) unsalted butter, cut into pieces
  • Kosher salt
  • 5 oz. Fontina, coarsely grated (about 1-¾ cups)
  • + 3 more ingredients
    • 2 large eggs
    • ¾ lb. asparagus, trimmed and cut into ½-inch pieces
    • 8 oz. elbow macaroni

Bring a 4-quart pot of well-salted water to a boil. add the asparagus and cook until just tender, 3 to 5 minutes. With a wire skimmer or slotted spoon, transfer the asparagus to a bowl, and keep warm. Bring the water back to a boil, add the pasta, and cook according to package directions until a...

View full recipe at Fine Cooking


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