Because there’s no need to make a separate béchamel, this comforting dish comes together quickly and in the same pot you use to cook the pasta. The only caveat is that the sauce doesn’t hold long, so serve it right away.
If your market sells 5-oz. cans of evaporated milk, you can use one even though it holds a little less than 3/4 cup.
Cooking the pasta in the asparagus cooking water is inspirational and the flavor is carried throughout the dish. The asparagus stays somewhat toothsome and I love the textural contrast against the softer macaroni. I also added more prosciutto (3 ounces total) and doubled the chives.
I'm thinking of sometime folding in some caramelized onions instead of the prosciutto to make it a vegetarian dish for friends. A very quick, easy, and satisfying dish. Great job, Sarah Breckenridge!
I made this for dinner tonight, followed the recipe to the letter (but added a little more prosciutto), and it came out fantastic! Quick, easy, and delicious!
Made this a couple of times and everyone loves it! A great weeknight meal, perfect!
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