Mezze Penne Mac And Cheese With Prosciutto Cotto And Peas

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Salty prosciutto and fresh peas add color and flavor to this creamy mac and cheese. Toasted panko adds crunch.


  • 4 lbs. Barilla Mezze Penne
  • 1/2 cup extra-virgin olive oil
  • 4 cups panko breadcrumbs
  • 4 Tbsp. minced fresh parsley
  • 4 minced garlic cloves
  • 1 1/4 cups butter
  • 4 small diced onion
  • 1/2 cup flour
  • 4 qts. milk
  • 2 cups shredded fontina cheese
  • 2 cups grated asiago cheese
  • as needed salt
  • as needed pepper
  • 1 lb. diced prosciutto cotto
  • 4 cups green peas


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Combine the breadcrumbs, parsley, garlic, salt, and pepper with oil to coat. Toast in the oven until slightly browned. Remove and cool. Set aside.
Bring the milk to a low boil.

Step 3

In a pot, saute the onions in the butter until translucent. Stir in the flour and cook for 1 to 2 minutes. Slowly add the hot milk, whisking well. Bring to a boil, then simmer until slightly thickened. Turn off the heat and whisk in the cheeses until melted. Season with salt and pepper. Let cool and refrigerate until needed.

Step 4

For each serving, to order: Heat 1/2 tsp. oil in a skillet and add 2/3 oz. prosciutto and 2 1/2 Tbsp. peas. Brown the ham, then add about 3/4 cup cheese sauce. Reduce the heat to low.

Step 5

Reheat 1 1/3 cups pasta in simmering water. Drain and add to the sauce, with pasta water to loosen if necessary. Toss and plate. Top with about 3 Tbsp. toasted breadcrumbs.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Campanelle
  • Cellentani / Cavatappi
  • Gemelli

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size
Servings Per Container 24

Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g

Vitamin A %
Vitamin C %
Calcium %
Iron %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.