These were a hit. While the prosciutto makes each cup rather decadent, the macaroni is top-notch: cheesy, cheesy, cheesy! Even though it's tempting to have two cups, one is enough. Better balance it with a nice salad.
- 8 oz elbow macaroni
- 12 small slices prosciutto*
- 4 tbsp butter
- 1/2 cup panko
- 2 tbsp all-purpose flour
- 1 cups whole milk
- 8 oz cheddar cheese and monterey jack, grated
- 1 tsp dijon mustard
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- * You can use thin-sliced pancetta in a pinch.
Heat oven to 375°.
Bring a large saucepan of salted water to a boil over medium-high heat. Cook pasta until al dente according to the package. Drain, reserving 1/4 cup of the pasta water.
Melt 2 tablespoons of the butter in a small frying pan over medium heat until foaming. Add panko and cook until golden brown. Remove from heat and set aside.
Melt the remaining butter in a saucepan over medium-low heat. When it foams, add flour and whisk until smooth. Continue to cook until mixture darkens. Slowly whisk in milk to combine. Continue to cook and stir until the mixture thickens (about 10 minutes).
Remove from heat and stir in pasta water, cheese, mustard, salt, and pepper. Fold in drained pasta.
Meanwhile, arrange a slice of prosciutto to form a cup in each well of a 12-muffin tin. Divvy the pasta among the wells. Top with panko. Bake until the tops turn a light golden brown, about 30 minutes.
Remove from oven and let cool a few minutes before running a spatula around the edge of each well to help loosen and remove the prosciutto cups. Serve warm.