Subj : BH&G 2241
To   : ALL
From : DAVE DRUM
Date : Mon Mar 29 2021 13:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Mac & Cheese Cups
 Categories: Pasta, Cheese, Greens, Pork, Dairy
      Yield: 6 Servings
 
           Nonstick spray
     12 sl (very thin) prosciutto
      3 tb Butter
    1/3 c  Panko bread crumbs
      8 oz Dried elbow macaroni
      3 c  Chopped fresh kale
      2 tb All-purpose flour
  1 1/4 c  Milk
  1 1/2 c  Shredded fontina cheese
    1/2 c  Crumbled Gorgonzola or
           - shredded Parmesan
  1 1/2 ts Dijon-style mustard
    1/4 ts Salt
 
  Set oven @ 375ºF/190ºC.
  
  Coat twelve 2 1/2" muffin cups with cooking spray. Lightly
  press prosciutto slices onto the bottoms and up the sides
  of the prepared muffin cups, allowing edges to extend over
  rims of cups. Bake for 5 minutes.
  
  Meanwhile, in a small skillet heat 1 tablespoon of the
  butter over medium heat until melted. Add panko; cook and
  stir until crumbs are golden. Remove from heat; set aside.
  
  Cook macaroni according to package directions, adding kale
  for the last 2 minutes of cooking; drain.
  
  In a medium saucepan heat the remaining 2 tablespoons
  butter over medium heat until melted. Stir in flour until
  smooth. Gradually stir in milk. Cook and stir over medium
  heat for 6 to 7 minutes or until mixture is thickened.
  Remove from heat. Stir in fontina cheese, Gorgonzola
  cheese, mustard, and salt. Stir in cooked macaroni
  mixture.
  
  Spoon about 1/3 cup of the macaroni mixture into each
  prosciutto-lined muffin cup. Sprinkle with panko. Bake
  about 15 minutes more or until heated through. Let stand
  in muffin cups for 15 minutes before serving. Remove mac
  and cheese cups from muffin cups; serve warm.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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