She Strengthens

Comfort Food Reinvented: Mac ‘n’ Cheese Cups

Macaroni and cheese, a classic comfort food, just got a whole lot more appealing. Imagine individual servings of creamy, cheesy goodness, wrapped in crispy prosciutto and topped with crunchy panko breadcrumbs. These bite-sized treats are perfect for parties, snacks, or even a satisfying meal when paired with sautéed zucchini.

The Essential Ingredients

To make these mac ‘n’ cheese cups, you’ll need:

• 8 ounces elbow macaroni
• 6 thin slices of prosciutto (about 3 ounces)
• 3 tablespoons unsalted butter
• 1/4 cup panko breadcrumbs
• 1 tablespoon plus 2 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
• 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon kosher salt, plus more for salting the pasta cooking water
• 1/2 teaspoon freshly ground black pepper

Preparation Made Easy

Before you start cooking, place the prosciutto in the freezer for about 5 minutes to make it easier to slice and line the muffin-pan wells. If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.

Cooking the Mac ‘n’ Cheese Cups

Heat the oven to 375°F and arrange a rack in the middle. Cook the pasta according to the package directions, reserving 1/4 cup of the cooking water before draining. Meanwhile, prepare the prosciutto cups by placing one slice in each well of the muffin pan, pressing it evenly into the bottom and up the sides of each well.

Next, melt butter in a small frying pan over medium heat until foaming, then add the panko and cook until light golden brown. Set aside. In a separate saucepan, melt more butter over medium-low heat, then whisk in flour until smooth. Cook until the flour has darkened slightly in color, then slowly add milk, whisking constantly to smooth out any lumps. Remove from heat and add the reserved pasta water, cheeses, mustard, salt, and pepper. Whisk until the cheese has melted and the mixture is smooth. Add the drained pasta and stir to combine.

Assembly and Baking

Divide the pasta mixture among the prepared muffin-pan wells and sprinkle with the toasted panko. Bake until the edges of the mac ‘n’ cheese cups are bubbling slightly and the tops are light golden brown, about 25 to 30 minutes. Remove the muffin pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups. Serve immediately and enjoy!