If you love comforting, cheesy goodness but want a little variety on your plate, this Macaroni Cheese: One Recipe, Three Ways Recipe is about to become your new best friend. This recipe takes the classic macaroni cheese and transforms it into three exciting dishes — crispy prosciutto cups, a gooey Croque Monsieur, and golden mozzarella-stuffed balls — all from the same base. The perfect blend of creamy sauce, sharp cheddar, and Parmesan with a hint of Dijon mustard will keep you coming back for every version, whether it’s a cozy night in or a party appetizer that dazzles your guests.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, contributing to the rich flavor, smooth texture, and inviting colors that make this macaroni cheese truly irresistible. From the creamy cheeses to the crispy prosciutto, every element plays a starring role in creating three distinct, mouthwatering dishes.
- Macaroni Pasta: 300g of al dente pasta provides the perfect bite-sized base to soak up the cheese sauce.
- Mature Cheddar: 250g grated for that sharp, classic cheesy flavor that melts beautifully.
- Parmesan: 50g grated adds a nutty depth and a subtle saltiness.
- Unsalted Butter: 30g to create a creamy béchamel sauce without overpowering flavors.
- Plain Flour: 45g helps thicken the cheese sauce to that perfect smooth consistency.
- Whole Milk: 500ml provides creaminess and richness to the sauce.
- Dijon Mustard: 1 teaspoon adds a tangy kick to brighten the flavor.
- Sea Salt and Pepper: To taste for seasoning balance.
- Prosciutto: 4 slices, used for creating deliciously crispy cups to hold the macaroni cheese.
- Sourdough Bread: 2 slices make for a wonderfully hearty base in the Croque Monsieur version.
- Ham: 2 slices to add a smoky, meaty layer in the Croque Monsieur.
- Crispy Onions: For a crunchy topping on prosciutto cups.
- Fresh Chives: Finely chopped for a bright, fresh garnish on the cups.
- Mozzarella Cheese: For stuffing the macaroni cheese balls with irresistible melty centers.
- Egg, Flour, Breadcrumbs: For a golden, crunchy coating on the macaroni cheese balls.
- Vegetable Oil: For frying the macaroni cheese balls until crisp and golden.
How to Make Macaroni Cheese: One Recipe, Three Ways Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Add the macaroni pasta and cook it according to the package directions until just al dente — not mushy, because the pasta will continue to cook slightly later on. Drain and set aside, ready to soak up that luscious cheese sauce.
Step 2: Craft the Creamy Béchamel Sauce
In a large saucepan over medium heat, melt the unsalted butter. Once melted, sprinkle in the plain flour and whisk continuously for about one minute to cook out the raw flour taste. This forms the base of your smooth béchamel sauce.
Step 3: Whisk in the Milk Gradually
Pour in half of the whole milk slowly while whisking vigorously to prevent lumps. Once combined and smooth, add the remaining milk, continuing to whisk until you have a silky, thickened sauce that’s ready for cheese. This careful whisking step is key to a perfectly velvety sauce.
Step 4: Add Your Cheeses and Seasonings
Stir in the grated mature cheddar and Parmesan cheese along with a teaspoon of Dijon mustard for that subtle, tangy brightness. Season with sea salt and freshly ground black pepper until the sauce is smooth, melted, and absolutely rich in flavor. This is the heart of your macaroni cheese.
Step 5: Combine Pasta and Sauce
Fold the cooked macaroni into your cheese sauce gently until every piece is luxuriously coated. At this point, your base macaroni cheese is ready to be transformed into three incredible dishes.
Step 6: Create Macaroni Cheese Prosciutto Cups
Preheat your oven to gas mark 5 (190°C). Lightly grease a muffin tin and line each cup with two overlapping slices of prosciutto, forming a cup shape. Bake these cups for about 5 minutes until they turn slightly crispy and fragrant. Spoon the macaroni cheese into each cup and sprinkle with crispy fried onions for an irresistible crunch. Pop them back into the oven for another 5 minutes to meld the flavors. Finish with a sprinkle of fresh chives for a burst of color and fresh taste.
Step 7: Assemble the Macaroni Cheese Croque Monsieur
Spread a generous spoonful of macaroni cheese onto a slice of sourdough bread. Layer with slices of ham and add a light smear of Dijon mustard. Cap it with the second bread slice, then spoon béchamel sauce over the sandwich and sprinkle with grated cheddar. Air fry at 200°C for about 5 minutes until golden and crispy on the outside, with warm, gooey cheese inside — a true decadent twist on a French classic.
Step 8: Make Mozzarella Stuffed Macaroni Cheese Balls
Take spoonfuls of macaroni cheese and shape into even-sized balls. Nestle a small cube of mozzarella into the center of each one and freeze for 2–3 hours to firm up. Prepare your breading station with flour, beaten eggs, and golden breadcrumbs. Coat each frozen ball first in flour, then egg, and finally breadcrumbs, ensuring a crispy shell. Fry them in hot vegetable oil (180°C) for 10–12 minutes until beautifully golden and crisp on the outside, with molten mozzarella inside. These little bites are pure comfort food magic.
How to Serve Macaroni Cheese: One Recipe, Three Ways Recipe
Garnishes
A sprinkle of fresh chives adds a lovely pop of color and a mild oniony freshness that balances the richness in the prosciutto cups perfectly. Crispy fried onions give a satisfying crunch, while a light dusting of extra Parmesan on the Croque Monsieur or a side of tangy mustard can elevate every bite.
Side Dishes
Pair these delicious creations with simple, fresh sides like a crisp green salad with a lemon vinaigrette to cut through the cheese, or roasted vegetables that carry earthy sweetness. Even steamed broccoli or green beans bring color and texture contrast to the plate, making the meal balanced and satisfying.
Creative Ways to Present
Serve the macaroni cheese prosciutto cups as elegant individual appetizers perfect for parties. The Croque Monsieur is fantastic as a hearty lunch or dinner with a rustic side salad. The mozzarella-stuffed balls? They’re perfect finger food, ideal for sharing and dipping in tomato sauce, garlic mayo, or even a spicy ketchup for a fun twist.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover macaroni cheese mixture in an airtight container for up to 3 days. Store cooked versions like the prosciutto cups or Croque Monsieur separately to keep textures crisp. This way, you can enjoy quick reheated meals without losing that fresh-baked magic.
Freezing
The macaroni cheese balls freeze beautifully before frying. Freeze them solid on a tray first, then transfer to a freezer bag for up to one month. You can also freeze the macaroni cheese base, but avoid freezing fully assembled prosciutto cups or Croque Monsieur to maintain texture and taste.
Reheating
For best results, reheat in the oven or air fryer to regain crispness in the prosciutto cups and Croque Monsieur. The macaroni cheese balls should be reheated from frozen in hot oil or oven until piping hot and crispy. Avoid microwaving if possible, which can make the coating soggy.
FAQs
Can I use different types of cheese in the Macaroni Cheese: One Recipe, Three Ways Recipe?
Absolutely! While mature cheddar and Parmesan give a classic flavor, you can experiment with Gruyère, mozzarella, or even smoked cheese for unique tastes. Just be mindful of melting properties to keep the sauce smooth.
What can I use instead of prosciutto cups?
If prosciutto isn’t your thing, try lining the muffin tin with smoked bacon or thinly sliced pancetta for a similar crisp texture. Alternatively, use filo pastry cups for a vegetarian-friendly option.
Is it necessary to freeze the macaroni cheese balls before frying?
Yes, freezing helps the balls hold their shape and makes breading easier. It also prevents the cheese from oozing out too quickly in the hot oil, ensuring a perfect crispy exterior and gooey center.
Can I make the béchamel sauce ahead of time?
You can prepare the béchamel sauce a day ahead and store it in the fridge. When ready to use, gently warm it up while stirring to restore its creamy consistency, then fold in your cheeses and macaroni.
How can I make this recipe gluten-free?
Simply swap the plain flour for a gluten-free flour blend and use gluten-free breadcrumbs. Be sure to check your pasta is gluten-free as well, and proceed as usual for a delicious version without gluten.
Final Thoughts
If you’re looking for comfort food with a creative twist, the Macaroni Cheese: One Recipe, Three Ways Recipe offers something for everyone while keeping things easy and fun in the kitchen. Whether you’re warming up with the creamy croque, crunching the prosciutto cups, or sharing the crispy cheese balls, this recipe turns a family favorite into a trio of unforgettable dishes that you’ll want to make over and over again.
Print
Macaroni Cheese: One Recipe, Three Ways Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
A versatile recipe for creamy macaroni cheese prepared three distinct ways: crispy prosciutto cups topped with fried onions and fresh chives, a crunchy Croque Monsieur sandwich with ham and Dijon mustard air fried to perfection, and mozzarella-stuffed macaroni cheese balls breaded and deep-fried until golden. Each variation highlights the rich, cheesy béchamel sauce combined with tender macaroni, perfect for any cheese lover looking for creative comfort food options.
Ingredients
Basic Macaroni Cheese
- 300g Macaroni Pasta
- 250g Mature Cheddar, grated
- 50g Parmesan, grated
- 30g Unsalted Butter
- 45g Plain Flour
- 500ml Whole Milk
- 1 tsp Dijon Mustard
- Sea Salt and Pepper to taste
For Prosciutto Cups
- 4 slices Prosciutto
- Crispy Onions for topping
- Fresh Chives for garnish
For Croque Monsieur
- 2 slices Sourdough Bread
- 2 slices Ham
- Dijon Mustard (additional for spreading)
For Mozzarella Stuffed Macaroni Cheese Balls
- Mozzarella Cheese (small pieces for stuffing)
- Flour (for breading)
- 2 Eggs, beaten
- Golden Breadcrumbs (for breading)
- Vegetable Oil (for frying)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add macaroni pasta. Cook according to package directions until al dente. Drain and set aside.
- Make Béchamel Sauce: In a large saucepan over medium heat, melt the unsalted butter. Sprinkle in the plain flour and whisk to combine. Cook the roux for about 1 minute to eliminate the raw flour taste.
- Add Milk Gradually: Slowly pour in half of the whole milk while whisking constantly to avoid lumps forming. Continue to add the remaining milk gradually, whisking continuously until the sauce is smooth and thickened.
- Add Cheese and Seasonings: Remove the sauce from the heat and stir in the grated mature cheddar and Parmesan cheese until melted and smooth. Add the Dijon mustard, then season with sea salt and freshly ground black pepper to taste.
- Combine Macaroni and Cheese Sauce: Fold the cooked macaroni into the cheese sauce, ensuring the pasta is evenly coated with the creamy mixture.
- Prepare Prosciutto Cups: Preheat the oven to gas mark 5 (190°C). Grease a muffin tin and line each cup with two slices of prosciutto, shaping them into cups. Bake for about 5 minutes until the prosciutto is slightly crisp.
- Fill and Bake Cups: Spoon the macaroni cheese mixture into each prosciutto cup. Top with crispy fried onions and return to the oven for an additional 5 minutes. Before serving, garnish with freshly chopped chives.
- Assemble Croque Monsieur: Spread a spoonful of macaroni cheese onto a slice of sourdough bread. Top with sliced ham and a smear of Dijon mustard. Place another bread slice on top to form a sandwich. Spoon béchamel sauce over the sandwich and sprinkle with extra grated cheddar cheese.
- Air Fry Croque Monsieur: Preheat the air fryer to 200°C. Place the sandwich in the basket and cook for about 5 minutes until the bread is golden and crispy and the cheese melted.
- Make Macaroni Cheese Balls: Portion the macaroni cheese mixture into even-sized balls. Insert a small piece of mozzarella cheese into the center of each ball. Freeze the balls for 2-3 hours until firm enough to handle.
- Bread the Balls: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with golden breadcrumbs. Coat each frozen macaroni cheese ball first in flour, then dip in egg, and finally roll in breadcrumbs to fully coat.
- Fry the Cheese Balls: Heat vegetable oil in a deep pan to 180°C. Fry the breaded macaroni cheese balls in batches for 10-12 minutes, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels before serving.
Notes
- For best texture, ensure the macaroni is cooked al dente before combining with the cheese sauce.
- Freezing the mozzarella-stuffed balls before breading helps the cheese stay inside during frying.
- Prosciutto cups can be made ahead and kept warm in the oven before filling.
- If you do not have an air fryer, the Croque Monsieur sandwich can be cooked in a skillet over medium heat, pressing down with a spatula until golden.
- Use freshly grated cheese for better melting and flavor compared to pre-grated packaged cheese.
