One of the easiest embellishment dishes… But as anyone who's put a slice of cheese on a cracker knows, simplicity and flavor often go hand-in-hand! We love this one, also from The Cellar – and it takes next to no time to prepare. This is truly a great choice when you want something delicious and you want it now! Perfect for the chef on-the-go or as a unique side for an impromptu dinner.
Pea and Prosciutto Mac & CheeseJump To Recipe
How To Make Pea and Prosciutto Mac & Cheese
When purchasing prosciutto, look for an option that contains no nitrates or nitrites. If you’re having difficulty finding a good option, ask your deli attendant. Most options are typically stored near the artisan cheese (and if you’re lucky, they will have Flagship, too!).
Fresh peas can be hard to find – as they are in and out of season very quickly. If you’re able to find some, purchase them as close to cooking as possible. The longer fresh peas sit out, the less tender they become. Peas are best when their pods are a vibrant green and firm to the touch, so choose a bright, medium-sized pod with a firmer feel.
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.
1/3 cup peas, steamed
1/4 cup chopped prosciutto
1/4 cup grated Beecher's Flagship cheese (about 1 ounce)
- Cook “World’s Best” Mac & Cheese according to cooking instructions.
- Immediately after removing the mac and cheese from the oven, fold in the peas and prosciutto. Top with the Flagship cheese.
- Set oven temperature to broil. Return the pan to the oven and broil for 5 minutes or until the top is nicely browned.
- Let set for 5 minutes. Serve hot.