Modern mac and cheese

Name: Modern mac and cheese
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 lb extra-old cheddar; 1/2 lb mozzarella; 8 slices thin prosciutto; 450-g pkg small penne, macaroni or fusilli pasta; 1/4 cup butter; 1/4 cup all-purpose flour; 1/2 tsp dry mustard powder, or 1 tsp Dijon; 1/2 tsp salt; 1/4 tsp nutmeg; generous pinch cayenne pepper; 3 1/2 cups milk, preferably 3.25%; 113-g pkg creamy goat cheese, crumbled, or 250-g block cream cheese, cut into cubes; 1/3 cup snipped chives

Prep Time15 min
Total Time15 min
Makes8 to 12 Servings

*PLUS Cooking time: 8 minutes, Baking Time: 15 minutes

If you think your recipe for this comfort-food fave couldn't be more decadent, think again. Our three-cheese version is over-the-top and utterly delish.

Ingredients

1 lb extra-old cheddar
1/2 lb mozzarella
8 slices thin prosciutto
450-g pkg small penne, macaroni or fusilli pasta
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp dry mustard powder, or 1 tsp Dijon
1/2 tsp salt
1/4 tsp nutmeg
generous pinch cayenne pepper
3 1/2 cups milk, preferably 3.25%
113-g pkg creamy goat cheese, crumbled, or 250-g block cream cheese, cut into cubes
1/3 cup snipped chives

Instructions

Preheat oven to 450F (230C). Bring a large, wide saucepan filled with water to a boil. Meanwhile, cut half of cheddar into ½-in. (1-cm) cubes and set aside. Grate remaining cheddar and all of the mozzarella into a medium bowl. Toss to mix. Set 1 cup (250 mL) of cheese mixture aside. Slice prosciutto into thin strips.
Cook pasta, following package directions, until al dente, 8 to 10 min. Drain well. Return to pan. Meanwhile, melt butter in a medium saucepan over medium heat. When bubbly, sprinkle flour overtop. Using a wooden spoon, stir constantly for 1 min. Add seasonings. Gradually pour in milk, continuously stirring and making sure to get into the corners. Increase heat to medium-high. Stir frequently until sauce comes to a gentle boil. Remove from heat. Gradually stir in grated cheddar-mozzarella mix (except for reserved amount).
Pour cheese sauce over drained hot pasta and stir to evenly coat. Crumble in goat cheese and add cheddar cubes, prosciutto and chives. Stir to distribute.
Turn into a 9 × 13-in. (3-L) baking dish or spoon into 8 to 12 individual baking dishes that will hold at least 1 cup (250 mL) each. Space individual dishes slightly apart on a rimmed baking sheet. Sprinkle with the reserved grated cheese mix. Place sheet or baking dish in centre of preheated oven. Bake until bubbly and cheese on top is melted and golden, 15 to 20 min.

Chatelaine Quickies: Macaroni and cheese with roasted butternut squash

Nutrition (per serving)

Calories 465, Protein 23g, Carbohydrates 34g, Fat 26g, Fibre 2g, Sodium 604mg.

FILED UNDER:

Dinner Pasta Healthy Recipes lunch bake stovetop Big Batch

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