Cheesy Rigatoni with Crispy Prosciutto and Caramelized Shallots
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
741 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Rigatoni with Crispy Prosciutto and Caramelized Shallots
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Everyone loves macaroni and cheese, but it can easily be dressed up or just left alone. Add in these upscale ingredients to take dinner up a notch.
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Ingredients
- 16 ounces rigatoni pasta
- 12 ounces prosciutto
- 2 shallots
- 8 tablespoons butter divided
- 3 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 8 ounces gruyere grated
- 12 ounces extra-sharp cheddar grated
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
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Instructions
- Heat a skillet over medium heat. Add 2 tablespoons of butter to the pan and melt.
- Slice the ends off the shallots and then slice the shallots in half. Thinly slice the shallots, lengthwise.
- Separate and add to the pan with the melted butter. Cook shallots, stirring often, until browned, but not crispy, about 20 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta for one minute less than the package directions state.
- While the water is heating, preheat the oven to 375 degrees. Lay the prosciutto out in a single layer on a rimmed baking sheet. Bake for 10 minutes or until deep brown and beginning to curl up. Remove from the oven and place prosciutto on a paper towel lined plate. Set aside.
- Reduce heat of the oven to 350 degrees.
- To make the cheese sauce, add the milk and cream to a small pan and heat over low heat to warm. Do not bring to a boil.
- In a large sauce pan, melt the remaining butter. Add the flour and whisk to combine over medium heat, cooking for about 2 minutes. Slowly add the milk to the flour mixture, stirring constantly. Continue cooking and stirring until the mixture has thickened, about 5 minutes.
- Remove from the heat and whisk in the cheeses, salt, pepper, and nutmeg. Continue stirring until the sauce is smooth and creamy.
- Crumble the prosciutto into the cheese sauce, stir in the shallots, and add it to a large bowl with the cooked pasta. Stir to coat.
- Add pasta to a 9x13 baking dish and bake for 20 minutes.
- For best results, reheat leftovers in the oven.
Nutrition Information
Show Details
Calories
741kcal
(37%)
Carbohydrates
44g
(15%)
Protein
29g
(58%)
Fat
49g
(75%)
Saturated Fat
26g
(130%)
Cholesterol
132mg
(44%)
Sodium
1335mg
(56%)
Potassium
365mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1160IU
(23%)
Vitamin C
0.4mg
(0%)
Calcium
595mg
(60%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 49g | 75% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 132mg | 44% |
| Sodium | 1335mg | 56% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 595mg | 60% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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