Macaroni & Cheese

By minicoopercraig

Ask Americans what they would eat for their last meal on earth and most would likely tell you mac and cheese. Too bad restaurants and frozen-food purveyors start their macaroni and cheese with a base of cream and butter-a recipe for caloric calamity. This version is based on bechamel-butter-flour and milk-which helps cut the calories in half. We add jalepenos and prosciutto for some spicy, smoky goodness; feel free to leave them out.

Ingredients

• 2 Tbsp butter
• 1/2 yellow onion, minced
• 2 Tbsp flour
• 3 cups milk
• 2 cups shredded extra-sharp cheddar
• Salt and black pepper to taste
• 1 lb elbow macaroni, penne or shells
• 1/2 jalepeno, seeded and minced
• 2 oz prosciutto or ham, cut into thin strips
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees
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 the milk in a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.
Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalepenos and prosciutto and stir to fully incorporate. Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan.
Bake for 10 minutes. Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about another 3 minutes.