This Brie Mac and Cheese is loaded with crispy prosciutto and topped with a french baguette breadcrumb. The dreamiest creamiest mac and cheese you'll ever make!
INGREDIENTS
- 14oz / 400g Spirali Pasta (or Macaroni)
- 4 cups / 1 litre Milk, at room temp
- 10 slices Prosciutto (10 slices is approx 200g/7oz)
- 2oz / 60g French Baguette, torn into chunks (preferably a couple of days old)
- 9oz / 250g Brie (weighed with rind cut off - see notes)
- 1.5 cups / 150g French Comté Cheese, grated (can sub Gruyére)
- 1 cup / 100g Mozzarella, shredded
- 3 tbsp + 1 tbsp Butter
- 3 tbsp Flour
- 1 tbsp Dijon Mustard
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/8 tsp Cayenne Pepper (optional)
- few pinches of Nutmeg
- Fresh Thyme, to serve
- Olive Oil Spray, as needed
- Salt & Pepper, as needed
DIRECTIONS
- Add 2oz/60g chunks of french baguette to a food processor and pulse until fine breadcrumbs. Melt 1 tbsp butter in a pan over medium heat and stir in your breadcrumbs. Fry for 5 or so mins until golden, shaking the pan frequently and seasoning with a pinch of salt and pepper half way through. Remove from pan.
- Add a few sprays of oil to the pan and lay flat 3-4 slices of prosciutto. Fry both sides until deep golden and crispy, then remove and repeat with the rest of your prosciutto. When needed, dice into small shards.
- Melt 3 tbsp butter in the pan with the leftover prosciutto fat, then stir in 3 tbsp flour until a paste forms. Gradually pour in 4cups/1litre milk, whisking as you go to ensure no lumps form. Ensure it has thickened before adding cheese, if it's still a very watery consistency the cheese will turn grainy and lose it's flavour.
- Meanwhile, cook 14oz/400g pasta in salted boiling water until only JUST cooked. You want it still a bit hard.
- Add into the sauce: 1 tbsp dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp cayenne pepper (optional), nutmeg and salt & pepper to taste. Stir in 9oz/250g brie, 1.5cups/150g comté/gruyére and 1cup/100g mozzarella.
- Drain and add pasta along side your crispy prosciutto. Stir to combine, then pour into a baking dish. Top with breadcrumbs and a few sprays of oil, then pop in the oven at 390F/200C for 20-25mins or until golden and bubbly. Serve with a sprinkling of fresh thyme leaves.
