Mix in celery and prosciutto (or alternative), sautéing for another 5-7 minutes or until the meat browned.

Add onion and salt, cooking for 1 – 2 minutes to soften. Melt 2 tablespoon of butter in a large frying or sauté pan over medium heat.Cover and set aside while continuing to cook the other ingredients. Stir in macaroni to lightly coat and prevent it from sticking together. When macaroni is cooked, drain in a colander.Bring back to a boil and cook for 11 – 13 minutes or until macaroni is cooked (opaque). When the water has come to a rolling boil, swirl in the dry macaroni, keeping it from sticking to the bottom of the pan.Butter the inside of a deep baking dish, 9” x 13” x 2”.Bring 4 – 6 quarts of water with a teaspoon of salt to a rolling boil in a covered pot.Pinch of cayenne pepper or chipotle powder.2 cups milk, with 1 teaspoon smooth Dijon mustard whisked into it.1 cup frozen peas (or for Harold, who doesn’t like peas, a cup of pea-sized broccoli florets).1 1/2 cups diced prosciutto (or pancetta or bacon).2 tablespoons butter, plus more for buttering baking dish.Sesame seeds sang an exotic little song on top to celebrate. Peas (popular both in Italy and with my English husband) followed close behind. Prosciutto led the way and proposed a merger. But, I was looking to eat and make something beyond the standard white on white, something with more protein and chlorophyll. I’ve been yearning for Mac ‘n Cheese in these looking-for- comfort food days. I decided that chunks would be a better (and easier) shape to cut than slices, especially for a pasta dish. She’d told me I’d need a very sharp knife to slice the prosciutto (I have two). I was delighted with the foil-covered blocks that I drew from the bag that had been left outside my door.

Last week, Eva texted me, asking if I’d like some prosciutto and mozzarella cheese (Why, yes, thank you!). I have too much fun listening to the muse, trying to figure out what to make with it. I never refuse the offer of an ingredient (unless I am allergic to it). This weekend, I’m going to use it to make a Bourbon Blessed Pumpkin Cheesecake.Ī bunch of us regularly pass around extras when we are lucky enough to have a surplus. In Stay-at-Home mode a few weeks ago, Celeste was clearing cupboards and found a super-sized can of pumpkin that she gave to me. So, I have made orange jelly, lemon/orange curd, and salsa. Kasey has given me lemons and tangelos, avocados and eggs from her farm. Food for Thoughtįor example, Josef has given me oranges and sweet limes from his trees. I am so lucky, with so many generous friends who inspire me with fresh ingredients.

4 cheese mac and cheese with prosciutto