Macaroni and Cheese with Prosciutto (Stovetop)

Creamy, rich and completely homemade mac and cheese is like nothing else. The crispy prosciutto on the top adds so much textural dimension and the perfect amount of extra flavour.

4 cups small elbow macaroni (8 oz)
1 Tbsp. sea salt
3½ oz prosciutto (100 g)
4 Tbsp. unsalted butter
¼ cup all-purpose flour, unbleached
3 cups whole milk
3 cups cheddar cheese, freshly grated (~ 12 oz)
1 cup Parmesan cheese (~ 4 oz)
1 tsp. Dijon mustard
¼ tsp. smoked paprika
sea salt
black pepper, freshly ground

Cook the pasta according to the package directions with plenty of sea salt added to the water.

For the Prosciutto:
Chop the prosciutto into bite sized pieces. Heat a 10" cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn't burn. Remove from skillet and set aside.

For the Cheese Sauce:
Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.

Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.

Assembly:
Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

Makes 4 servings.