Mac & Cheese

By barbgreenfield

Ingredients

• 1 lb (500 g) extra-old cheddar cheese
• 1/2 lb (250 g) mozzarella cheese
• 8 thin prosciutto slices (optional)
• 450 -g pkg small pasta, such as penne, macaroni or fusilli
• 1/4 cup (50 mL) butter
• 1/4 cup (50 mL) all-purpose flour
• 1/2 tsp (2 mL) dry mustard powder or 1 tsp (5 mL) Dijon
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) nutmeg
• Generous pinch of cayenne
• 31/2 cups ((875 mL)) milk, preferably homogenized
• 113 -g pkg creamy goat cheese, crumbled, or 1/2 8-oz (250-g) pkg cream cheese, cut into cubes
• 1/3 cup (75 mL) snipped chives

Preparation

Step 1

1.Preheat oven to 450F (230C). Bring a large, wide saucepan filled with water to a boil. Meanwhile, cut half of cheddar into ½-in. (1-cm) cubes and set aside. Grate remaining cheddar and all of the mozzarella into a medium bowl. Toss to mix. Set 1 cup (250 mL) of cheese mixture aside. Slice prosciutto into thin strips.

2.Cook pasta, following package directions, until al dente, 8 to 10 min. Drain well. Return to pan. Meanwhile, melt butter in a medium saucepan over medium heat. When bubbly, sprinkle flour overtop. Using a wooden spoon, stir constantly for 1 min. Add seasonings. Gradually pour in milk, continuously stirring and making sure to get into the corners. Increase heat to medium-high. Stir frequently until sauce comes to a gentle boil. Remove from heat. Gradually stir in grated cheddar-mozzarella mix (except for reserved amount).

3.Pour cheese sauce over drained hot pasta and stir to evenly coat. Crumble in goat cheese and add cheddar cubes, prosciutto and chives. Stir to distribute.

4.Turn into a 9 × 13-in. (3-L) baking dish or spoon into 8 to 12 individual baking dishes that will hold at least 1 cup (250 mL) each. Space individual dishes slightly apart on a rimmed baking sheet. Sprinkle with the reserved grated cheese mix. Place sheet or baking dish in centre of preheated oven. Bake until bubbly and cheese on top is melted and golden, 15 to 20 min.