Macaroni and Cheese in Prosciutto Cups

You’ve been good all week. Eating well, exercising, right? Even if you haven’t, let’s just say you have. Why? Because it’s Friday and baby you deserve to cut loose! So grab yourself a glass of wine (or whatever your drink of choice is) and let’s make some Macaroni and Cheese Prosciutto Cups! Creamy mac n’ cheese in a crispy prosciutto cup and topped with a lacy parmesan wafer – this is pure comfort food made elegant, but it couldn’t be easier to make!

non-stick cooking spray
12 slices prosciutto
8 oz dried macaroni
2 Tbsp. butter
2 cloves garlic, minced
1 small shallot, minced
2 Tbsp. all-purpose flour, unbleached
1¼ cup milk
1 cup smoked gouda, grated
¾ cup Parmesan cheese, grated
pinch nutmeg
sea salt
black pepper, freshly ground
chives, sliced

Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick spray.

Line each cup with 1 slice of prosciutto and bake for 5 minutes. Remove from the oven and set aside.

Bring a large pot of salted water to a boil (it should be salted like the ocean). Cook according to the package directions. Drain and set aside.

In a large sauce pan over medium-low heat, melt the butter. Add the shallot and garlic and sweat for 5 minutes, stirring occasionally. Do not let it brown. Sprinkle with flour and stir to fully incorporate. Slowly add the milk while whisking continuously. Bring to a boil and then reduce to a simmer. Continue to stir constantly for 5 minutes, until it has thickened.

Add the gouda and ½ cup of the parmesan. Stir until completely melted and the mixture is smooth. Season with nutmeg. Add the cooked macaroni and stir to fully incorporate. Add salt and pepper to taste.

Spoon the macaroni and cheese into each prosciutto-lined cup and bake uncovered for 15 minutes. Allow the cups to cool while you prepare the parmesan wafers.

Meanwhile, line a sheet pan with parchment paper. Place 1 tsp. of the extra parmesan cheese in a little mound. Using the back of the spoon, spread the mound out into a small circle, about the size of a silver dollar. Bake for 4-5 minutes, just until they start to turn golden brown and crispy. Remove from the oven and allow to cool before removing.

Remove the macaroni and cheese prosciutto cups from the muffin tin and plate. Garnish with chives and top with a parmesan wafer.

Serve hot.

Makes 12 cups.

Make Ahead: The sauce can be made the day before. In that case, wait to cook the macaroni until you're ready to assemble the dish so it doesn't dry out. When you're ready to assemble everything, simply heat the cheese sauce gently in a sauce pan. Then add the cooked macaroni.