Italian style Macaroni Cheese — This hearty meal serves four. It's sure to become a family favourite, so bring your appetite!
For 4 people
350g Rigatoni De Cecco
200g Prosciutto Cotto cut into small cubes
1 Cup of Provolone cheese grated
1 Cup of Emmental cheese grated
1 Cup of peas
1/2 Cup of bread crumbs
1/2 Cup Parmigiano Reggiano
2 Tablespoons of flour
1 Cup of milk
Salt and pepper to taste
- In a large pan fry the Prosciutto cotta with 2 tablespoons of butter for a couple of minutes
- Add the flour and milk — simmer for 2 minutes. Add the peas, remove from the heat and mix the cheese into it.
- In the meantime cook the pasta in a large pot of salted boiling water. Cook till al dente, drain and mix the pasta into the sauce.
- Place the pasta into a baking dish, sprinkle with grated Parmigiano and bread crumbs. Place into the oven and grill at 150 degrees until the top of the pasta is nice and golden.