Macaroni and Cheese

This weekend was Chef PickyKid’s birthday celebration, so of course, we had LOTS of food! I will be posting a bunch of recipes today!

This is a macaroni and cheese recipe I originally got from the book “Cook This, Not That” by David Zinczenko and Matt Goulding.  It’s easy to make, and super tasty!  It’s slightly less healthy than the recipe from the book, but still a better choice than a restaurant version of the recipe, and it tastes better too!

 

Macaroni and Cheese

3 Tablespoons Butter

1 Small Yellow Onion, Minced

3 Tablespoons Flour

4 1/2 Cups Milk (any kind-I use 1%)

3 Cups Extra Sharp Cheddar

1 Cup Smoked Cheddar

Salt and Pepper

1 Pound Elbow Macaroni, Penne or Shells (I like shells the best, it holds the sauce well)

1/4-1/2 Cup Chopped Pickled Jalapenos 

1/2 Cup Corn (frozen or canned, drain the water from the corn if you use canned corn)

3-4 OZ Prosciutto 

1/2 Cup Panko Bread Crumbs

1/4 Cup Shredded Parmesan 

Preheat Oven to 375

Cook the pasta al dente according to the package instructions. Drain, and return to pot. 

Melt the butter in a large saucepan over medium heat.  Add the onion and cook until soft and translucent (but not browned), about 3 minutes.  

Add the flour and stir to incorporate into the butter. Pour in milk a few tablespoons at a time, using a whisk to incorporate the flour and to prevent lumps.  When all the milk has been added, allow the sauce to simmer for 10 minutes or until it begins to thicken.  

Add the cheese and season with salt and pepper to taste.

Add the cheese sauce, jalapenos, corn, and prosciutto to the pasta, and stir to mix together.  Pour the mixture into a large baking dish or divide into six small baking crocks.  Top with the breadcrumbs and sprinkle with the parmesan

Bake for 10-15 minutes or until breadcrumbs are golden brown.

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