Prosciutto & tarragon mac 'n' cheese

Method

1. 1

   Boil a kettle of water and heat a large, wide-based saucepan with a drizzle of oil over a medium heat. Once hot, add the prosciutto and cook for 2-3 mins or until golden and crisp.

2. 2

   Meanwhile, peel and finely chop or grate the garlic.

3. 3

   Once the prosciutto is crispy, transfer to a plate. Reduce the heat to low, add the garlic to the pan and cook for 1 min or until fragrant.

4. 4

   Add the macaroni along with 400ml freshly boiled water from the kettle. Bring back to the boil over a high heat, then give everything a good mix. Reduce the heat to low and cook, covered, for 7-8 mins or until the pasta is tender and there is just a little water remaining. (Don't drain the remaining water.)

5. 5

   While the pasta is cooking, grate the cheddar finely. Combine ¾ of the grated cheese with the cornflour. Set aside the remaining grated cheese. Chop the crispy prosciutto into small bite-sized pieces. Wash the salad, then pat dry with kitchen paper.

6. 6

   Once the pasta is tender, add the floured cheese with a splash of milk and increase the heat to medium. Cook for 2-3 mins or until bubbling and thickened, then add the peas and soft cheese with half of the parsley & tarragon pesto and the crispy prosciutto. Add a generous pinch of salt and pepper and give everything a good mix until well combined.

7. 7

   Remove the pan from the heat and top with the remaining cheese (don't stir) and set aside with the lid on for 2-3 mins or until the cheese has melted. Drizzle over the remaining pesto and top with crispy onions. Drizzle a little olive oil and balsamic vinegar on the side salad, then serve.

Nutrition

calories

772 calories

fatContent

40.2 grams fat

fiberContent

8.6 grams fiber

sugarContent

9.1 grams sugar

sodiumContent

2.36 milligram of sodium

proteinContent

32.6 grams protein

carbohydrateContent

74.2 grams carbohydrates

saturatedFatContent

18.4 grams saturated fat

Indicative values from the source, for the original recipe.

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