Family Foodie

Bringing back SundaySupper around the family table

 

 

You are here: Home / Brunch / Spinach Prosciutto Macaroni and Cheese with Walnut Topping #SundaySupper

Spinach Prosciutto Macaroni and Cheese with Walnut Topping #SundaySupper

By 25 Comments

Spinach Prosciutto Macaroni and Cheese with Walnut Topping 4Happy Labor Day Weekend!  At our house, we love this weekend for many reasons.  Ron and I were married 22 years ago on this day and Reis was born on Labor Day Weekend.  That stinker waited 3 minutes to be born on our anniversary.   This is also the second week for the boys football season and of course, it’s the start of College Football.  Seriously, it doesn’t get any better.  Well, maybe this year it does. We decided to pack up and head over to Rosen Shingle Creek after the football games.   We just love this resort.  They did such a good job during The Food and Wine Conference,  we couldn’t wait to get back and enjoy it during a relaxing staycation.  It’s the perfect place to celebrate Reis’s Birthday and our Anniversary.

 

Although, I won’t be cooking this year, I am excited to share a recipe that I recently tried for a cookout with friends.  It was so easy to make and a huge hit with our company. I get tired of the same ole same ole pasta salads and this one combines some of my favorite flavors.  The layers of the crispy prosciutto, the crisp spinach and the cheesy bechamel sauce is out of this world.  But the star of the show is the crunchy walnut topping.

Spinach Prosciutto Macaroni and Cheese with Walnut Topping

Spinach Prosciutto Macaroni and Cheese with Walnut Topping #SundaySupper
 
Author: 
Print
Ingredients
  • 1 pound of ditallini pasta or elbow macaroni
  • ¼ pound of Prosciutto sliced thick
  • 1 cup of spinach
  • ¼ cup of red or sweet onions
  • 1 teaspoon minced garlic
  • 4 tablespoons of butter
  • 2 cups of 2% milk
  • 2 cups of white wine or chicken stock
  • 4 tablespoons all purpose flour
  • Sea salt and fresh ground pepper to taste
  • 2 cups of mozzarella cheese, shredded
  • ½ cup walnuts, finely chopped
Instructions
  1. Bring a large pot to water to a boil. Add the macaroni and cook at a boil until just tender or al dente
  2. Drain, rinse in cold water and set aside
  3. Preheat the oven to 350 degrees
  4. Cut the prosciutto into thin strips
  5. Chop the spinach into strips
  6. In a food processor chop the onions and garlic until very fine and smooth
  7. In a large skillet or pan, melt 1 tablespoon of butter
  8. Add the prosciutto and cook until crisp, approximately 5 minutes
  9. Remove from pan and set aside
  10. Add additional butter to skillet, melt and add the onion and garlic mixture
  11. Cook until the onion and garlic turn slightly brown, approximately 5 minutes
  12. Add the flour and stir constantly for another 5 minutes
  13. Add the milk gradually while stirring
  14. Add the white wine and chicken stock and continue to stir until the mixture starts to thicken but is very smooth
  15. Add the mozzarella cheese while stirring
  16. Season to taste with fresh ground sea salt and pepper
  17. Stir in the Pasta, Prosciutto and spinach
  18. Butter a 13x9x2 baking dish or 8 small ramekins to make individual portions
  19. Add the macaroni mixture and sprinkle with the chopped walnuts
  20. Bake for approximately 20 minutes or until the cheese is bubbling
  21. Place under the broiler until the top is golden brown for approximately 3 minutes.
  22. Serve immediately

Spinach Prosciutto Macaroni and Cheese with Walnut Topping 2

Sunday Supper Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

More from my site

Reader Interactions

Comments

  6. I love all the flavors and crunch f your pasta saad it sounds amazing and will. Try to recreate a dairy free version of it. Fingers crossed as I really want to ave this at our table 🙂

    Happy Anniversary to the two of you and Happy Birthday to Reis 🙂

    Reply

  8. This recipe sound incredible!!! And wow, just wow on the photos… my favorite, I think so far, although all of yours are beautiful 🙂

    Reply

  11. What wonderful ingredients – I love the idea of adding spinach, walnuts and prosciutto! I hope you are having a wonderful weekend of multiple celebrations!

    Reply

  13. Happy Anniversary, Isabel! Glad you were able to celebrate Reis’ birthday and your anniversary at the gorgeous Shingle Creek Resorts.

    Thank you for sharing the how-to on this very dressed up mac ‘n cheese which looks like it stepped out of Saveur magazine!

    Reply

  15. This is such a beautiful dish Isabel. I love the photo. And the flavors sound amazing too. Let’s face it…pretty much anything is improved with prosciutto. I hope you have a wonderful weekend celebrating so many different things!

    Reply

  16. I love that first pic and with the cheesy topping on the pasta!!I love bechamel sauce and this dish looks like a must try with the prosciutto in there 🙂 Hope you had a fun filled special weekend 🙂

    Reply

  20. First, happy belated anniversary! I hope you and Ron had a fabulous weekend at Rosen! Second, Isabel. Oh my this mac and cheese is calling my name. Plus your photos are beautiful.

    Reply

  23. Isabel, I think that this has to be the best mac n cheese I’ve ever laid eyes on or read about anywhere! Thank you so much . . . maybe this is what it will take to get my husband to enjoy mac n cheese as much as I do! I am so enjoying this Sunday Supper group! Thank you for having me!

    xo
    Roz

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: