Mac and Cheese: the ultimate comfort food. Growing up, it was that neon orange Kraft pasta or easy mac cups. Now as I’m in adulthood and developed a passion for cooking and baking, making it from scratch is my favorite way to enjoy it. I think the best thing about making mac and cheese from scratch is that you can use whatever your favorite cheeses are! Big fan of cheddar? Great! Do you like the more stinkier cheeses? Awesome, add them! You can make it however you want.
Making the Million Dollar Mac and Cheese
I call this the Million Dollar Mac and Cheese because of the crisped prosciutto and blend of cheeses in it. I love a blend of cheddar, white cheese, and just a little bit of stinky cheese such as blue cheese or gorgonzola. It is so delicious.
One of the best things about this recipe is that it’s really not that hard to make and comes together in under 30 minutes!
I believe most people find the most daunting part of making homemade mac and cheese is making the cheese sauce base, aka béchamel. Béchamel sauce is simply just a base of butter, flour, and milk that is cooked and thickened. It is a common base for most white sauces or cheese sauces that you may know.
My biggest tip for making a successful béchamel is to just constantly whisk it. This part of the recipe is not one where you can walk away from your stove. But luckily, it only takes 5-10 minutes to come together. Making sure you have your ingredients measured out and near by the stove prior to starting will help you not become overwhelmed.
If you have questions or tried out this recipe leave a comment down below! You can also connect with me over on my Instagram, @KayleaBakes!
Million Dollar Mac and CheeseCourse: DinnerDifficulty: Easy
1 lb pasta
4 oz prosciutto (pancetta or bacon also work)
1/4 cup butter
1/4 cup flour
2 cups of 2% milk
1 cup cheddar cheese
1 cup preferred white cheese (ex: mozzarella, gouda, havarti, or white cheese blend)
1 oz gorgonzola or blue cheese (optional)
- Boil salted water on the stove and add the pasta. Cook until al dente. Drain and set aside.
- Chop the prosciutto and add to a hot dutch oven pot.
- Crisp the prosciutto, then remove and set aside. Leave the remaining grease and fond* in the pot.
- Add the butter and melt in the pot.
- When melted, sprinkle the flour in and whisk continuously. Let the flour cook for approximately 2 minutes, until a light brown color and bubbling.
- Slowly pour in the milk, whisking constantly. Allow the milk mixture to cook and bubble until thickened, about 3 minutes.
- Add the cheeses and whisk together until melted.
- Add the pasta and coat with the cheese sauce.
- *Fond is the brown bits left in the bottom of a pot after browning meats. Leave this in the dish! It adds a ton of flavor.