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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
bake:
20 mins
stand:
15 mins
total:
1 hr 5 mins
Servings:
6
Yield:
12 mac and cheese cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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  • 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.

Nutrition Facts

434 calories; fat 21g; cholesterol 72mg; saturated fat 12g; carbohydrates 38g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 23g; vitamin a 3951.6IU; vitamin c 40.4mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 113.5mcg; vitamin b12 1mcg; sodium 1080mg; potassium 461mg; calcium 329mg; iron 2.2mg.
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