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Macaroni Cheese with Prosciutto and Leeks

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.
  • Cooking time20 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Macaroni Cheese with Prosciutto and Leeks


  • 250 g macaroni
  • 15 g Bertolli with butter
  • 1 small leek chopped
  • cheese sauce
  • 50 g Bertolli with butter
  • 50 g plain flour
  • 600 ml semi-skimmed milk
  • pinch English mustard
  • 175 g mature chedda cheese grated
  • 25 g Parmesan cheese grated
Energy (kcal)377 kcal
Energy (kJ)1579 kJ
Protein (g)16.6 g
Carbohydrate incl. fibre (g)63.6 g
Carbohydrate excl. fibre (g)61.3 g
Sugar (g)9.3 g
Fibre (g)2.3 g
Fat (g)5.7 g
Saturated fat (g)3.1 g
Unsaturated fat (g)2.0 g
Monounsaturated fat (g)1.4 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.1 g
Cholesterol (mg)16 mg
Sodium (mg)176 mg
Salt (g)0.44 g
Vitamin A (IU)334 IU
Vitamin C (mg)0.3 mg
Calcium (mg)269 mg
Iron (mg)1.04 mg
Potassium (mg)369 mg


  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