Macaroni Cheese with Prosciutto and Leeks | Bertolli
This indulgent cheesy classic, Macaroni Cheese, is given an elegant twist with the addition of prosciutto, and an ever-so-slight kick with a pinch of English mustard.
Ingredients
- 250 g macaroni
- 15 g Bertolli with butter
- 40 g thinly sliced prosciutto rolled and sliced into thin strips
- 1 small leek chopped
- Cheese Sauce:
- 50 g Bertolli with butter
- 50 g plain flour
- 600 ml semi-skimmed milk
- pinch English mustard
- 175 g mature cheddar cheese block grated
- 25 g Parmesan cheese grated
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