Four Cheese Mac and Cheese with Crispy Prosciutto Breadcrumbs

Craving a cozy, cheesy indulgence without the hassle of a big batch? Enter the ultimate personal mac and cheese experience, made effortless with the new Gourmand Collection Rectangular Bakers. These perfectly portioned dishes let you bake, serve and savor straight from the oven to the table. With a luscious blend of four cheeses, this recipe delivers next-level creaminess in every bite. And while classic macaroni is always a winner, why not mix things up? Try shells, ziti or any other fun, sauce-catching shape to make it your own.

6 slices prosciutto (about 3 oz.)

¾ cup Panko breadcrumbs

2 tablespoons olive oil

1 pound macaroni (or other tubular) pasta

8 tablespoons unsalted butter

½ cup flour

4 cups whole milk

8 oz. cream cheese

1 cup Parmesan cheese, grated

2 cups sharp cheddar cheese, grated

2 cups Gruyère cheese, grated

Chili oil, optional

Heat a large skillet over medium high heat. Add prosciutto and fry until crispy, about 2 minutes per side. Remove from the skillet and let cool. Add olive oil to the skillet with the breadcrumbs and gently stir until they are toasted, about 5 minutes. Remove from the skillet. 

Boil macaroni until al dente in salted water, drain and set aside. 

Heat oven to 375°F. 

Melt 8 tablespoons of butter in a large Dutch oven over medium-low heat. Add flour and whisk for 5 minutes until the flour is lightly toasted. Slowly pour in milk, while whisking, then bring mixture to a boil over medium heat. Cook for 5 minutes, while whisking, until the mixture is thickened. Remove from heat and add 1 teaspoon of Kosher salt and the cheeses. Stir in the cooked macaroni noodles until evenly combined. 

Chop the cooled prosciutto until it’s about the same consistency as the breadcrumbs, then mix with the toasted breadcrumbs. 

Spoon macaroni evenly into your set of 4 Gourmand Collection Rectangular Bakers, then top each with 2-3 tablespoons of prosciutto breadcrumbs. 

Bake for 20-25 minutes, until bubbling and starting to brown on top. 

Remove from the oven and cool for 5 minutes before eating. If desired, serve with your favorite chili oil.