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.
Prep time15 minutes
4 portions
Ingredients
- 250 g macaroni
- 15 g Bertolli with butter
- 40 g thinly sliced prosciutto rolled and sliced into thin strips
- 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 cheddar cheese block grated
- 25 g Parmesan cheese grated
Nutritional facts
| Energy (kcal) | 575 kcal |
| Energy (kJ) | 2408 kJ |
| Protein (g) | 30.2 g |
| Carbohydrate incl. fibre (g) | 64.2 g |
| Carbohydrate excl. fibre (g) | 61.8 g |
| Sugar (g) | 9.6 g |
| Fibre (g) | 2.3 g |
| Fat (g) | 21.1 g |
| Saturated fat (g) | 12.7 g |
| Unsaturated fat (g) | 6.5 g |
| Monounsaturated fat (g) | 5.5 g |
| Polyunsaturated fat (g) | 1.0 g |
| Trans fat (g) | 0.1 g |
| Cholesterol (mg) | 69 mg |
| Sodium (mg) | 648 mg |
| Salt (g) | 1.62 g |
| Vitamin A (IU) | 772 IU |
| Vitamin C (mg) | 0.3 mg |
| Calcium (mg) | 585 mg |
| Iron (mg) | 1.34 mg |
| Potassium (mg) | 412 mg |
Instructions
- Cook macaroni according to pack instructions in boiling salted water. Drain well.
- Meanwhile melt the Bertolli with Butter and sauté leek and prosciutto until softened.
- Make cheese sauce by placing Bertolli, flour and milk in a large saucepan and bring to boil, whisking continuously.
- Add Cheddar cheese and mustard and stir until melted.
- Stir in macaroni, leek and prosciutto mixture.
- Pour into an ovenproof dish and sprinkle top with grated Parmesan. Place under a hot grill until golden brown and bubbling.
- Serve garnished with some chopped fresh parsleY
