Cheese-filled Macaroni Cups Swathed in Prosciutto

Cheese-filled Macaroni Cups Swathed in Prosciutto

Ready for a tasty twist on a classic dish? Give these Prosciutto-Wrapped Macaroni and Cheese Cups a whirl! This appetizer is perfect for parties or as a quick, satisfying snack. Here's the lowdown on what you'll need and how to make it.

What to buy:- Prosciutto slices (at least 3 inches wide)- Panko (coarse Japanese-style breadcrumbs)

Game plan:- Pop your prosciutto in the freezer for about 5 minutes to make it easier to work with.- If you don't have a 12-well muffin pan, try using two 6-well muffin pans.

This mouth-watering recipe is part of our collection of hand-held meals you can make in a muffin pan.

Yield: 12 servingsDifficulty: MediumTotal: 1 hr 30 mins

To make the Prosciutto-Wrapped Macaroni and Cheese Cups, gather:

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

Prep Time

1. Preheat the oven to 375°F (190°C) and arrange a rack in the middle.
2. Cook the pasta according to the package instructions until al dente. Save 1/4 cup of the pasta water and drain.
3. Cut the prosciutto slices in half crosswise and place one slice in each well of a 12-well muffin pan, pressing the prosciutto evenly into the bottom and up the sides of each well.
4. Melt 1 tbsp of the butter in a small pan over medium heat, stir in the panko, and cook until light golden brown (around 4 minutes). Set aside.
5. In a saucepan, melt the remaining butter over medium-low heat until foamy. Add the flour and whisk until smooth. Cook for 2-3 minutes.
6. Add the milk slowly to the flour-butter mixture, whisking continually, until it thickens and reaches a simmer (6-7 minutes).
7. Remove the saucepan from heat. Whisk in the reserved pasta water, cheeses, mustard, salt, and pepper. Stir in the drained pasta.
8. Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko.
9. Bake for 25-30 minutes, or until the edges of the cups are bubbly and the tops are light golden brown.
10. Let the macaroni cups cool for 5 minutes, and then carefully remove from the muffin pan using a small knife. Serve immediately.

Casionally serve with sautéed zucchini for an added touch of freshness and flavor.

1. This Prosciutto-Wrapped Macaroni and Cheese recipe, a hand-held meal, is part of our collection you can make in a muffin pan.
2. The dish calls for 8 oz of elbow macaroni, 3 tbsp unsalted butter, 1/4 cup panko, 1 tbsp + 2 tsp all-purpose flour, 1 1/4 cups whole milk, 1 1/2 cups shredded Monterey Jack cheese, 3/4 cup shredded sharp cheddar cheese, 1 1/2 tsp Dijon mustard, 1 tsp kosher salt, 1/2 tsp black pepper, and 6 slices of prosciutto.
3. In the instructions, you'll sauté the panko in 1 tbsp of melted butter and set it aside.
4. The macaroni and cheese mixture should be divided among the wells of the muffin pan and sprinkled with the toasted panko before baking.

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