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

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

  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