Macaroni Cheese with Prosciutto and Leeks

  • Prep
    15 mins
  • Cook
    20 mins
  • Serves
  • Skill

This indulgent cheesy classic, Macaroni Cheese, is given an elegant twist with the addition of prosciutto, and an ever-so-slight kick with a pinch of English mustard. Is your mouth watering yet? Well, once all the ingredients are cooked and mixed, it’s the grilling that really makes it, with that much-loved cheese crust. Simply delicious.


  • 250 g macaroni
  • 15 g Bertolli with Butter
  • 1 small leek, chopped
  • 40 g prosciutto, chopped
  • cheese sauce
  • 50 g Bertolli with Butter
  • 50 g plain flour
  • 600 ml semi-skimmed milk
  • pinch English mustard
  • 175 g mature cheddar cheese, grated
  • 25 g Parmesan cheese, grated


  1. Cook macaroni according to pack instructions in boiling salted water. Drain well.
  2. Meanwhile melt the Bertolli with Butter and sauté leek and prosciutto until softened.
  3. Make cheese sauce by placing Bertolli, flour and milk in a large saucepan and bring to boil, whisking continuously.
  4. Add Cheddar cheese and mustard and stir until melted.
  5. Stir in macaroni, leek and prosciutto mixture.
  6. Pour into an ovenproof dish and sprinkle top with grated Parmesan. Place under a hot grill until golden brown and bubbling.
  7. Serve garnished with some chopped fresh parsley.