Prosciutto and Wild Mushrooms Mac and Cheese – Silvia Baldini

Prosciutto and Wild Mushrooms Mac and Cheese

Serves 4-6


Béchamel Sauce

  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups hot milk
  • small pinch freshly grounded nutmeg
  • salt and fresh black pepper
  • 1 cup fresh grated Parmesan cheese
  • 2 – 3 cups fresh wild mushrooms, cleaned and trimmed, or dried porcini soaked in water and drained
  • 1 box good quality dry short pasta, such as cavatelli or cavatappi
  • 10 slices thin prosciutto, cut in small strips
  • 1 stick butter (can use part truffle butter)
  • salt and pepper



  1. Heat oven to 350 degrees F.
  2. Make the Béchamel sauce. Melt the butter in a pan, stir in the flour and cook for a few minutes. Add the hot milk, stirring to thicken. Boil only for a minute and season with the nutmeg, salt and pepper.
  3. Stir half of the grated Parmesan into the Béchamel. It should be thick and creamy.
  4. Precook the pasta in hot boiling water. Drain 2 minutes before the indicated cooking time.
  5. Stir the drained pasta in a bowl with 2 tablespoons of the butter or truffle butter if using.
  6. Mix in most of the Béchamel sauce, reserving 4 tablespoons.
  7. Add the prosciutto and mushrooms and season well with salt and pepper. Stir.
  8. Place in an oiled 8” x 12” baking dish and cover with the reserved Béchamel. Sprinkle with the other half of the grated Parmesan, then add small pats of remaining butter all over the top.
  9. Bake in the preheated oven for 35 to 40 minutes or until golden brown on top.

Shopping List

– butter

– truffle butter (optional)
– flour

– milk

– nutmeg

– salt

– fresh black pepper
– Parmesan

– wild mushrooms
– dry short pasta, such as cavatelli or cavatappi
– prosciutto

– olive oil

Contributed by:
CHOPPED Champion Silvia Baldini
Chef and Founder of Strawberry and Sage