They say the way to a man’s heart is through his stomach. Well, I don’t know who “they” are but if there is any truth to that this recipe will have them on their knees beggin’ for more! (And who doesn’t like to be a little dominant every once in a while?)
This serves 8-10 in a 13x9in pan.
Sometimes I get small rectangular baking dishes and separate it into smaller batches and then freeze it for later!
That way you can have an intimate evening for two with a smaller portion & leave room for dessert if you know what I mean!!
8 oz block of yellow or white sharp cheddar (reserve about a handful for topping)
8oz pepper jack (reserve about a handful for topping)
4 oz of muenster cheese
6oz of manchego
1 cup ricotta cheese
1/2 cup grated Parmesan
1/2 cup grated Romano
1/2 stick butter.
2 cups whole milk
1/2 cup of flour
1 tsp grated nutmeg
Heaping tsp of paprika
6 or so squirts of Frank’s Hot Sauce (or any Louisiana style hot sauce Frank’s is the best though!)
heaping tsp of freshly ground pepper
3 cloves garlic (grated, pureed or pressed)
1 box of pasta shells
I cup of diced Proscuiitto
13x9x2 pan or dish.
Start to boil water for pasta on a back burner & preheat oven to 350
In a heavy bottomed sauce pot, over medium heat begin to melt butter. Once butter is soft whisk in flour to make a roux. Once combined add milk and whisk till thickened, about 3 mins or so. Add nutmeg, paprika & Frank’s Hot Sauce.
Add cheddar, jack, muenster & manchego cheeses handfuls at a time till melted and combined! Add 1/4 cup of both Parmesan and Romano as well. Depending on your stove you may have to lower heat to medium-low as to not burn cheese sauce.
Season water with salt and add pasta to boiling water and cook till Al Dente as the pasta will continue to cook in the oven with cheese sauce.=
Once the pasta is done put it in the pan and stir in garlic and pepper. Carefully pour in the cheese sauce and stir!
Top with ricotta cheese and smooth evenly over top to create a nice creamy layer! Once evenly spread top with reserved Cheddar, Jack, Parmesan & Romano.
Put in the oven for about 20 mins till bubbly and then under the broiler for about 5 to 8 mins till top is crusty, golden and the littlest bit burnt!
As the mac is baking, heat a pan with 1tsp of Olive Oil over medium heat and add Proscuitto. cook till crisp! Once crisp transfer to a paper towel to drain oil.
Pull Man Keepin’ Mac out of the oven and top with crisp Prosciutto! Let sit for 10 to 15 mins to cool slice and serve!!!