Grown Up Mac & Cheese | 5 Second Rule with Julie



Pop the champagne and put on the pearls because this cheesy classic is fancy AF.

1/3 cup Pine nuts
100g Prosciutto, thinly sliced
1 bunch Sage Leaves
2 cups Macaroni
2 tbsp butter
2 tbsp flour
2/3 cup milk
¼ cup champagne
1 cup White Cheddar
½ cup greyer
½ cup parmesan

1.) Begin by toasting the pine nuts in a dry pan over medium heat. 2.)Once fragrant and slightly golden remove form heat and place in a small bowl. Set aside.
3.) Add a drizzle of oil to the pan and bring over medium heat. Fry the prosciutto and sage just until crispy, 1-3 minutes. Remove from pan and let drain on a paper towel.
4.) In a large pot of boiling salted water, cook pasta following directions on package.
5.) For the cheese sauce, melt the butter in a sauce pan and sprinkle over the flour. Stir together until a paste has formed. Pour in milk and champagne and stir until the mixture has thickened and there are no lumps.
6.) Remove from heat and add in all three cheeses stirring to melt until the sauce is smooth. Pour over drained pasta and add in half the prosciutto, pine nuts and sage. Mix to combine and then once plated add a bit more prosciutto, pine nuts, sage and parmesan.

For more amazing recipes download the Tastemade App:


Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:

More daily programming

Watch us behind the scenes at Snapchat: @tastemade


Scroll to Top