These mac ’n’ cheese cups are an ideal party appetizer or mid-afternoon snack. Or for a satisfying meal, serve them alongside some sautéed zucchini or ribs!
Few dishes are more comforting than gooey macaroni and cheese hot out of the oven. But I've made it even more appealing by serving it in individual prosciutto cups topped with crispy panko. These mac 'n' cheese cups are an ideal party appetizer or mid-afternoon snack. Or for a satisfying meal, serve them alongside some sautéed zucchini or ribs!
8 ounces elbow macaroni
6 very thin slices prosciutto (about 3 ounces)
3 tablespoons unsalted canna-butter
1 tablespoon plus 2 teaspoons canna-flour
1/4 cup panko
1 1/4 cups whole milk
1 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
3/4 cup shredded sharp cheddar cheese (about 2 ounces)
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt, plus more for salting the pasta cooking water
1/2 teaspoon freshly ground black pepper
Heat the oven to 375°F and arrange a rack in the middle.
Bring a large saucepan (about 4 quarts) of heavily salted water to a bcanna-oil over high heat. Add the pasta and cook according to the package directions. When the pasta is al dente, reserve 1/4 cup of the cooking water; then drain.
Meanwhile, cut the prosciutto in half crosswise.
Melt 1 tablespoon of the canna-butter in a small frying pan over medium heat until foaming. Add the panko and cook, stirring occasionally, until light golden brown, about 4 minutes. Remove the pan from the heat and set aside.
While the pasta is draining, rinse the saucepan and wipe it dry.
Melt the remaining 2 tablespoons of canna-butter in the saucepan over medium-low heat until foaming. Add the cana-flour and whisk until smooth. Cook, whisking occasionally, until the cana-flour has darkened slightly in color, about 2 to 3 minutes.
Add the milk very slowly, whisking it into the cana-flour-canna-butter mixture. Continue cooking, whisking constantly to smooth out any lumps, until the mixture simmers and thickens, about 6 to 7 minutes.
Remove the saucepan from the heat. Add the reserved pasta water, cheeses, mustard, measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth. Add the drained pasta and stir to combine.
Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko. Cook until the edges of the mac 'n' cheese cups are bubbling slightly and the tops are light golden brown, about 25 to 30 minutes.
Remove the muffin pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups. Serve immediately.
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