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.
6 ounces penne pasta
8 ounces Beecher's Flagship cheese, grated (about 2 cups)
1-1/2 cups milk
2 ounces Beecher's Just Jack cheese, grated (about 1/2 cup)
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons unsalted butter
1/4 teaspoon Kosher salt
1/4 teaspoon chili powder
Pinch garlic powder
1/3 cup peas, steamed
1/4 cup chopped prosciutto
- Preheat oven to 350˚F.
- Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
- Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
- Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 tsp. chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
- Combine pasta and sauce in a large bowl and mix carefully. Fold in peas and prosciutto. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese and chili powder.
- Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.