Macaroni and Cheese with Prosciutto and Mushrooms

Macaroni and Cheese with Prosciutto and Mushrooms
Photo by Hector Sanchez


  • 3-½ cups whole milk
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3 Tbs. unsalted butter, melted
  • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  • 10 oz. Gruyère, finely grated
  • Kosher salt
  • 1-½ tsp. finely chopped fresh rosemary
  • + 8 more ingredients
    • 2 cups sautéed button or cremini mushrooms (cut into small wedges, then sauté in olive oil)
    • 1 cup diced prosciutto
    • 1 small garlic clove, mashed into a paste or pressed (optional)
    • 4 Tbs. unsalted butter
    • ¼ cup mascarpone
    • 1 lb. penne pasta
    • Kosher salt
    • ¼ cup all-purpose flour

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking


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