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Melt remaining butter in a small frying pan and add panko and thyme. Add pasta and reserved prosciutto and fold until well combined.Īdd the macaroni and cheese to the buttered baking dish. Remove from heat and add the shredded Parmesan cheese and the Fresh Mozzarella cheese. Season with salt, pepper, cayenne, nutmeg and dijon. Switch to a wooden spoon and cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Slowly whisk in milk and mix until it is all incorporated. When butter is melted, add garlic and flour and cook, stirring for about 2 minutes or until golden brown To the same pot, add 4 tablespoons of the butter and melt over medium low heat. Remove from pot with a slotted spoon and set aside. Meanwhile, crisp prosciutto by heating a large heavy bottomed dutch oven or pot over medium heat.
Bring a large pot of salted water to a boil, and cook the pasta to very al dente. Preheat oven to 350˚F and butter a 2 quart baking dish.
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