Ingredients
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4 oz Sliced Prosciutto, optional
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8 oz Fontina Cheese, shredded
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8 oz Mozzarella Cheese, shredded
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3/4 cup Parmesan Cheese, grated
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1/2 tsp Nutmeg
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3/4 cup Heavy Cream
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2 tbsp Butter, plus extra for greasing
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1 lb Anna Cavatappi
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1/4 cup Cento Seasoned Bread Crumbs
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2 tbsp Fresh Basil Leaves
Directions
Preheat oven to 400˚F. Place prosciutto on baking pan and bake for 20 minutes, or until crisp. Remove from heat and set aside to cool. Heat saucepan over medium-low heat. Add fontina, mozzarella, ½ cup parmesan, nutmeg, cream and butter, stirring to combine. Cook about 4 minutes or until cheeses have melted. Meanwhile, cook pasta according to package instructions, then add drained pasta to cheese mixture and mix well. Grease casserole dish with butter and slightly dust with breadcrumbs. Pour pasta and cheese mixture into dish and spread evenly. Sprinkle remaining breadcrumbs, remaining parmesan cheese, and crumbled prosciutto evenly over top of pasta. Bake for 30-35 minutes, or until breadcrumbs are lightly browned. Top with basil and let cool for 5 minutes before serving. Serves 6-8.
Italian Baked Macaroni
Prep: 10 min Cook: 1 min Servings: 6-8
An Italian version of the comfort classic mac and cheese, our Italian Style Baked Macaroni is coated in a mozzarella, fontina and parmesan cheese mixture, topped with breadcrumbs and prosciutto, then baked until crispy.
Ingredients
- 4 oz Sliced Prosciutto, optional
- 8 oz Fontina Cheese, shredded
- 8 oz Mozzarella Cheese, shredded
- 3/4 cup Parmesan Cheese, grated
- 1/2 tsp Nutmeg
- 3/4 cup Heavy Cream
- 2 tbsp Butter, plus extra for greasing
- 1 lb Anna Cavatappi
- 1/4 cup Cento Seasoned Bread Crumbs
- 2 tbsp Fresh Basil Leaves
Directions
- Preheat oven to 400˚F. Place prosciutto on baking pan and bake for 20 minutes, or until crisp. Remove from heat and set aside to cool. Heat saucepan over medium-low heat. Add fontina, mozzarella, ½ cup parmesan, nutmeg, cream and butter, stirring to combine. Cook about 4 minutes or until cheeses have melted. Meanwhile, cook pasta according to package instructions, then add drained pasta to cheese mixture and mix well. Grease casserole dish with butter and slightly dust with breadcrumbs. Pour pasta and cheese mixture into dish and spread evenly. Sprinkle remaining breadcrumbs, remaining parmesan cheese, and crumbled prosciutto evenly over top of pasta. Bake for 30-35 minutes, or until breadcrumbs are lightly browned. Top with basil and let cool for 5 minutes before serving. Serves 6-8.
