Stovetop Mac & Cheese Recipe
From the engineering to marketing departments, this company boasts some serious home cooks. We found this out when we challenged our Yahoo colleagues across the globe to share their favorite holiday recipes with us. Here is one of our favorites, a throwback cocktail party appetizer from Rosanna Chum, a creative strategist who works with advertisers.
Stovetop Mac and Cheese
Serves 4
This foolproof recipe is a cinch to make. It’s especially great for using up leftover cheeses and charcuterie from holiday parties.
1 cup cubed day-old baguette
6 Tbsp. unsalted butter
Salt and pepper to taste
2 cloves garlic, minced
¼ cup all-purpose flour
1 ½ cups whole milk
¾ cup shredded Gruyere cheese
½ cup shredded white cheddar cheese
¼ cup shredded fontina cheese
Dash of nutmeg
¼ tsp. cayenne pepper
3 cups cooked elbow macaroni
5 slices of prosciutto, roughly chopped
Chopped fresh parsley, for garnish (optional)
In a food processor, pulse the bread until fine.
In a medium non-stick pan, heat 2 Tbsp. butter and melt. Add the breadcrumbs and cook until golden brown, stirring occasionally. Season with salt and pepper to taste, remove from heat, and set aside.
In a medium saucepan, melt the remaining 4 Tbsp. of butter over medium heat. Add garlic and cook for 1 minute, stirring occasionally. Using a wooden spoon, add flour and stir constantly until mixture forms into a paste. Cook for 1 minute.
Add the milk a little at a time, stirring constantly, until fully incorporated. Cook a little longer, until mixture is thick.
Add cheeses, nutmeg, cayenne pepper, and more salt and pepper to taste. Thin the mixture with a splash of milk if sauce is too thick.
Stir in cooked macaroni and prosciutto.
Transfer macaroni and cheese to plates, and garnish with breadcrumbs and parsley, if desired.
There’s more than one way to make mac and cheese:
