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Macaroni and Cheese with Asparagus and Prosciutto

Scott Phillips

Servings: 4

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.


  • Kosher salt
  • 3/4 lb. asparagus, trimmed and cut into 1/2-inch pieces
  • 8 oz. elbow macaroni
  • 2 oz. (4 Tbs.) unsalted butter, cut into pieces
  • 3/4 cup evaporated milk (not fat-free)
  • 2 large eggs
  • 5 oz. Fontina, coarsely grated (about 1-3/4 cups)
  • 1 oz. thinly sliced prosciutto, cut crosswise into thin strips
  • 2 Tbs. thinly sliced fresh chives
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 580
  • Fat Calories (kcal): 270
  • Fat (g): 31
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 185
  • Sodium (mg): 830
  • Carbohydrates (g): 50
  • Fiber (g): 3
  • Sugar (g): 7
  • Protein (g): 27


  • Bring a 4-quart pot of well-salted water to a boil. Add the asparagus and cook until just tender, 3 to 5 minutes. With a wire skimmer or slotted spoon, transfer the asparagus to a bowl, and keep warm.
  • Bring the water back to a boil, add the pasta, and cook according to package directions until al dente. Drain and return to the pot. Add the butter and cook over medium-low heat, stirring occasionally, until the butter melts, about 1 minute.
  • Meanwhile, whisk the evaporated milk, eggs, and 1/2 tsp. salt in a glass measuring cup or bowl. Add to the pasta, and cook over medium-low heat, stirring, until the sauce begins to cling to the pasta, 2 to 3 minutes. Add the cheese and cook, stirring, until the cheese melts, another 4 to 6 minutes. Remove from the heat, and stir in the asparagus, prosciutto, and chives. Season to taste with salt and pepper, and serve immediately.


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.


Rate or Review

Reviews (3 reviews)

  • Rita_Aimee | 12/31/2020

    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!

  • User avater
    ZenChari | 07/24/2017

    VERY GOOD!!!

    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!

  • user-6269421 | 05/15/2017

    Made this a couple of times and everyone loves it! A great weeknight meal, perfect!

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