Tuscan Mac and Cheese
- Makes: 6 servings
- Yield: 12 mac and cheese cups
- Prep 30 mins
- Bake 20 mins
- Stand 15 mins
Nonstick cooking spray
very thin slices prosciutto
panko bread crumbs
dried elbow macaroni (2 cups)
chopped fresh kale
shredded fontina cheese (6 ounces)
crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces)
- Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes.
- Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko; cook and stir until crumbs are golden. Remove from heat; set aside.
- Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking; drain.
- In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture.
- Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups; serve warm.
(Tuscan Mac and Cheese)Servings Per Recipe 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 114, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1080, Potassium (mg) 461, carb. (g) 38, calcium (mg) 329, iron (mg) 2, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 23, cal. (kcal) 434, vit. A (IU) 3952, Fat, total (g) 21, vit. C (mg) 40, chol. (mg) 72, Thiamin (mg) 1, sat. fat (g) 12, Riboflavin (mg) 0, Niacin (mg) 4