Marley's mac n' Cheese

My sister is not known for her culinary flair (just mention the words "jello salad" and you will be regaled with a tale that the family will NEVER let her live down!) but I definitely respect her for her persistence in the cooking realm. Actually, her husband Jason has a bit of talent with a grill, and even with the smallest kitchen I have ever seen, they've been able to knock out some commendable tidbits. I haven't yet tried the following recipe, but with cheese, jalapenos, and prosciutto, I think it sounds pretty damn tasty.


Ingredients

8 oz. box of macaroni (we use Cresti di gallo noodles; its large size and the ridged texture always adds to the pasta when you have a rich sauce by helping the sauce adhere to the pasta)

4 tbsp unsalted butter

1 small shallot, finely diced

1 jalapeno (include seeds and/or a 2nd jalapeno if you prefer it spicier)

3 tbsp all-purpose flour

1 tbsp dried/ground mustard

1/2 tsp paprika

2 cups half and half

8 oz shredded sharp cheddar

8 oz shredded pepper jack

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

3/4 tsp Worcestershire sauce

1/2 cup plain bread crumbs w/ 1 tbsp melted butter

1.5 oz (half a pack/to taste) prosciutto (found near the deli counter by lunch meats)



Directions

1. Preheat oven to 350 F (175 C)
2. Bring large pot of lightly salted water to a boil. Add pasta noodles and cook for 7-8 minutes until they're almost al dente; drain well and set aside
3. Meanwhile cook prosciutto in olive oil/butter in a small saucepan until slightly crispy; cut into smaller pieces and set aside
4. In a large saucepan (at least 3 inches deep) over medium heat, melt 4 tbsp unsalted butter; add shallots and jalapenos and cook for 1 minute; add flour, dry mustard and paprika; stir continuously until blended (about 1 minute); pour in half and half slowly as you're stirring everything fast enough to keep it from getting chunky
5. Add shredded cheeses and stir until blended
6. Stir in garlic powder, salt, pepper, Worcestershire sauce
7. Add macaroni and prosciutto to pan and mix everything well; transfer to a 2 quart Corning ware/casserole dish. Mix 1 tbsp of butter with bread crumbs (can use same small saucepan as the prosciutto) and sprinkle over macaroni and cheese
8. Bake in preheated oven for 30-35 minutes or until hot and bubbling around the edges.