A Taste of Parma
Mac and Cheese
THIS recipe is phenomenal! It’s a taste of Parma Italy all packed into one pasta dish. I originally made this recipe for a contest with Barilla. I lost to a foodie friend of mine. This recipe has been in hiding for over a year now and I decided to release it for World Pasta Day.
Parma Italy is a region known for their Parmesan cheese and the finest prosciutto. I decided to marry these 2 distinct flavors into a macaroni and cheese that leaves me dreaming of going to Parma!
A Taste of Parma has crunchy, cooked prosciutto and beautiful cold prosciutto roses. The Cabot alpine cheese is perfect as it has notes of Parmesan cheese that just add the perfect taste and texture to this recipe. You could substitute another cheese if you can’t find this amazing one.
When you make this amazing recipe (or any of my recipes) tag me on social media using the #MyWorldSimplified
Taste of Parma Mac and Cheese Recipe
Ingredients:
1 box elbow pasta, cooked according to directions
1/2 pound thinly sliced prosciutto
4 tablespoons flour
4 tablespoons butter
3 cups half and half
16 ounces Cabot Alpine cheese
5 ounces Parmesan
Directions:
Dice half the prosciutto leaving the remaining half of prosciutto for later. Cook on medium heat in a skillet stirring constantly for about 3 minutes or until crunchy. Remove and set aside.
In the same skillet, stir together the butter and flour. Cook over medium heat for 1-2 minutes stirring.
Pour in half and half, reduce heat to medium low. Stir often until it begins to thicken. Stir in cheese. Continue cooking and stirring often until the cheese all melts. Stir in cooked pasta and cooked prosciutto.
Take the remaining prosciutto and tear off pieces into random strips. roll up a strip and wrap a piece or two around to make a prosciutto rose. You could skip this step and just put in cubes pieces of the prosciutto but why this looks so pretty. Serve and enjoy!
- 1 box elbow pasta, cooked according to directions
- 1/2 pound thinly sliced prosciutto
- 4 tablespoons flour
- 4 tablespoons butter
- 3 cups half and half
- 16 ounces Cabot Alpine cheese
- 5 ounces Parmesan
- Dice half the prosciutto leaving the remaining half of prosciutto for later. Cook on medium heat in a skillet stirring constantly for about 3 minutes or until crunchy. Remove and set aside.
- In the same skillet, stir together the butter and flour. Cook over medium heat for 1-2 minutes stirring.
- Pour in half and half, reduce heat to medium low. Stir often until it begins to thicken. Stir in cheese. Continue cooking and stirring often until the cheese all melts. Stir in cooked pasta and cooked prosciutto.
- Take the remaining prosciutto and tear off pieces into random strips. roll up a strip and wrap a piece or two around to make a prosciutto rose. You could skip this step and just put in cubes pieces of the prosciutto but why this looks so pretty. Serve and enjoy!
