Cheesy Garlic Macaroni & Peas Prosciutto Cups

  • Chef: Jenn Tidwell
  • Ready in: 1 hour
  • Serves: 5 or more
  • Complexity: medium
Cheesy Garlic Macaroni & Peas Prosciutto Cups


  • water, for boiling
  • 8 oz. whole wheat elbow macaroni
  • 3 T. unsalted buter
  • 1 1/2 T. all-purpose flour
  • 3/4 c. whole milk
  • 1/4 c. heavy cream
  • 1/4 t. ground nutmeg
  • 3/4 t. salt
  • 1/4 t. pepper
  • 1/2 T. garlic, minced
  • 8 oz. Rumiano Garlic Jack Cheese, shredded
  • 2/3 c. frozen peas, thawed
  • 24 slices prosciutto
  • 1/2 c. panko bread crumbs


Preheat oven to 375 degrees. Bring a medium pot of water to a boil and add macaroni. Cook until al dente, about 8 to 10 minutes. Drain and set aside. In another medium pot melt 2 tablespoon of the butter over medium heat. Whisk in flour and cook 3 to 5 minutes before whisking in milk, salt and pepper. Bring to a low boil and cook another 3 to 5 minutes, stirring frequently. Reduce heat slightly and stir in cheese in batches allowing for it to melt between adding. Stir in the roasted garlic, macaroni and peas. Remove from heat and set aside. Using a muffin pan place two slices of prosciutto in each mold in separate directions to form a cup. Spoon about one half cup of macaroni mixture into each mold, sprinkle each with a tablespoon of panko crumbs and dot each with the remaining tablespoon of butter. Bake until slightly golden and bubbly, about 20 to 25 minutes. Allow to cool a few minutes before carefully removing to serve.

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