Cooking Time : 30
Difficulty : MediumYields : About 12
Ingredients :
* 8 Ounces Elbow Macaroni
* 6 Very Thin Slices Prosciutto
* 3 Tablespoons Unsalted Butter
* 0,25 Cup Panko
* 1 Tablespoon Plus 2 Teaspoons All-purpose Flour
* 1,25 Cups Whole Milk
* 1,25 Cups Shredded Monterey Jack Cheese
* 0,75 Cup Shredded Sharp Cheddar Cheese
* 1,25 Teaspoons Dijon Mustard
* 1 Teaspoon Kosher Salt , Plus More For Salting The Pasta Cooking Water
* 0,5 Teaspoon Freshly Ground Black Pepper
* 3 Tablespoons Unsalted Butter
* 0,25 Cup Panko
* 1 Tablespoon Plus 2 Teaspoons All-purpose Flour
* 1,25 Cups Whole Milk
* 1,25 Cups Shredded Monterey Jack Cheese
* 0,75 Cup Shredded Sharp Cheddar Cheese
* 1,25 Teaspoons Dijon Mustard
* 1 Teaspoon Kosher Salt , Plus More For Salting The Pasta Cooking Water
* 0,5 Teaspoon Freshly Ground Black Pepper
Preparation :
Heat the oven to 375°F and arrange a rack in the middle .
Bring a large saucepan of heavily salted water to a boil over high heat . Add the pasta and cook according to the package directions . When the pasta is al dente , reserve 0,25 cup of the cooking water , then drain .
Meanwhile , cut the prosciutto in half crosswise . Place 1 slice in each well of a 12-well muffin pan , pressing the prosciutto evenly into the bottom and up the sides of each well ; set aside .
Melt 1 tablespoon of the butter in a small frying pan over medium heat until foaming . Add the panko and cook , stirring occasionally , until light golden brown , about 4 minutes . Remove the pan from the heat and set aside .
While the pasta is draining , rinse the saucepan and wipe it dry . Melt the remaining 2 tablespoons of butter in the saucepan over medium-low heat until foaming . Add the flour and whisk until smooth . Cook , whisking occasionally , until the flour has darkened slightly in color , about 2 to 3 minutes .
Add the milk very slowly , whisking it into the flour-butter mixture . Continue cooking , whisking constantly to smooth out any lumps , until the mixture simmers and thickens , about 6 to 7 minutes .
Remove the saucepan from the heat . Add the reserved pasta water, cheeses , mustard , measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth . Add the drained pasta and stir to combine .
Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko . Cook until the edges of the mac and cheese cups are bubbling slightly and the tops are light golden brown , about 25 to 30 minutes .
Remove the muffin pan to a wire rack and let it cool for 5 minutes . Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups . Serve immediately .
Bring a large saucepan of heavily salted water to a boil over high heat . Add the pasta and cook according to the package directions . When the pasta is al dente , reserve 0,25 cup of the cooking water , then drain .
Meanwhile , cut the prosciutto in half crosswise . Place 1 slice in each well of a 12-well muffin pan , pressing the prosciutto evenly into the bottom and up the sides of each well ; set aside .
Melt 1 tablespoon of the butter in a small frying pan over medium heat until foaming . Add the panko and cook , stirring occasionally , until light golden brown , about 4 minutes . Remove the pan from the heat and set aside .
While the pasta is draining , rinse the saucepan and wipe it dry . Melt the remaining 2 tablespoons of butter in the saucepan over medium-low heat until foaming . Add the flour and whisk until smooth . Cook , whisking occasionally , until the flour has darkened slightly in color , about 2 to 3 minutes .
Add the milk very slowly , whisking it into the flour-butter mixture . Continue cooking , whisking constantly to smooth out any lumps , until the mixture simmers and thickens , about 6 to 7 minutes .
Remove the saucepan from the heat . Add the reserved pasta water, cheeses , mustard , measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth . Add the drained pasta and stir to combine .
Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko . Cook until the edges of the mac and cheese cups are bubbling slightly and the tops are light golden brown , about 25 to 30 minutes .
Remove the muffin pan to a wire rack and let it cool for 5 minutes . Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups . Serve immediately .
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