Categories: Healthy
Ingredients
- 2 tbsp butter
- 1/2 yellow onion, minced
- 2 tbsp flour
- 3 cups milk
- 2 cups shredded extra-sharp Cheddar
- salt and black pepper to taste
- 1 lb elbow macaroni, penne, or shells
- 1/4 cup chopped Pickled Jalapenos
- 2 oz prosciutto, cut into this strips
- 1/2 cup panko
- 1/4 cup grated Parmesan
Directions
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Preheat over to 375.
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Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent (but not browned) about 3 minutes. Add the flour and stir to incorporate into the butter. Pour in the milk a few tbsp at a time, using a whisk to incorporate the flour and prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.
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Cook the pasta according to directions, drain and return to the pot. Add the cheese sauce, jalapenos, and prosciutto and stir to fully incorporate. Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan.
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Bake for 10 minutes. Turn on the broiler and broil until the breadcrumbs are golden brown and crispy, about another 3 minutes.