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Creamy Pesto Mac N Cheese with Crispy Prosciutto

ingredients

For Pesto
½ cup olive oil
½ cup fresh basil leaves
½ cup fresh parsley
¼ cup Parmesan cheese, grated
¼ cup lightly toasted pine nuts
2 cloves garlic, minced
½ teaspoon sea salt

For Pasta
3 slices prosciutto
8 cups water
1 ½ teaspoon sea salt, divided
12 ounces cavatappi noodles
6 tablespoons unsalted butter
¼ cup all-purpose flour
1 teaspoon Dijon mustard
2 ½ cups whole milk
1 cup shredded Gruyère cheese
1 cup shredded white cheddar
1 cup Kikkoman® Panko Bread Crumbs

directions

  1. Combine ingredients for pesto in a food processor and blend until well combined. Transfer mixture to a small bowl. Set aside.
  2. Preheat oven to 375ºF and line a small baking sheet with parchment paper. Lay slices of prosciutto on baking sheet and bake for 12-15 minutes. Remove from oven and cool on baking sheet while preparing mac and cheese. Increase oven temperature to 425ºF.
  3. In the meantime, bring 8 cups of water to a boil in a large pot. Season water with ½ teaspoon of salt. Add cavatappi noodles and cook for 9-10 minutes until al dente. Drain noodles and set aside in a strainer.
  4. Heat 4 tablespoons of butter over medium heat in a 4-quart Dutch oven until melted. Sprinkle in flour and whisk to combine. Whisk in Dijon mustard and 1 teaspoon of salt. Gradually whisk in milk. Heat for 3 minutes to thicken.
  5. Whisk in shredded Gruyère and cheddar cheese. Fold in noodles and pesto sauce. Turn off heat.
  6. Melt remaining 2 tablespoons of butter over medium heat in a skillet. Add panko bread crumbs and stir to coat. Sprinkle panko over mac and cheese and bake for 10-12 minutes, until panko is golden brown.
  7. Remove mac and cheese from oven and chop crispy prosciutto into bite size pieces. Sprinkle on top of mac and cheese. Serve hot.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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