Oven-Baked Macaroni With Prosciutto

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Oven-baked macaroni with prosciutto will please even the pickiest eaters of your family. Make oven-baked macaroni with prosciutto with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Mac & Cheese Variations
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Video Transcript

Hi, I'm Victoria Harris from CapMac, and today we're making mac and cheese with parm. Let's go over our ingredients. We have our butter, flour for our rue, onions, the cheeses we're using today are asiago, fontina and Parmesan. We have a little house blend of seasonings. It's got fennel, coriander, chili, a couple other secret spices. You have some freshly cut parsley and thyme and this is our prosciutto de parma and of course our pasta an dour scalding milk. So to start I'm going to add our butter to our pan, get that melted. As the butter is melting, I'm going to add our onions, get those cooked down. Make sure our heat is on medium. I'm just going to add our flour and let that come together to make our rue, stir. The onions need to seem translucent. While that's coming together we're going to add our secret seasonings, looks like enough. Okay after I've incorporated everything I'm going to add our milk which has already been heated, scraping the bottom of the pan, just make sure the blend of flour or onions are sticking, give that a whisk to make sure you get out all the chunks. As that's coming together we want to just give our prosciutto de parma a quick run through with the knife to make ribbons and fold this in later on. Okay, check on this. The consistency looks good. The consistency should be called nappe, it's when the sauce can coat the bottom of the spoon. You should be able to run your finger through it and make a line. It's important to season in stages so we're going to add our kosher salt and freshly cracked black pepper, building flavor. Now that that's come together, we're going to toss in our pasta that's already been cooked. We're going to lower the heat. It's important to lower the heat so that you don't overcook the rue so you don't change its effectiveness on thickening your sauce. Now that I've given that a quick toss I'm going to add our cheeses. This is our fontina, add the cheese, okay that's coming together nicely. Remember not to keep your heat too high. You don't want to overcook the pasta or risk breaking your sauce because of excessive heat. Okay after that I'm going to quickly toss in our parm. prosciutto parma, okay and give that a quick toss. Okay and I almost forgot about our Parmesan, let's add that. And last but not least, let's add our herbs. We add herbs at the last possible minute. It keeps their color and their flavor profiles, quick toss. Let's get something to put this in, nice and gooey and let's just finish it with a little bit of toasted bread crumbs to add a little bit of texture. So there we have it. That's our prosciutto mac and cheese and I'm Victoria Harris from CapMac.

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