Prosciutto & Spinach Cream Cheese Macaroni – Easy and oh, So Creamy! Continue Below to see the What-s and How-To-S.
One of the best pasta dishes I’ve ever tried in my life was in Belgrade, around 2 or so years ago, in a restaurant (I can’t remember the name), before Morrissey’s concert. It was some sort of cream cheese macaroni with prosciutto and I’m not sure if I loved it because it was really that awesome, or because I was so excited for the concert, and everything seemed greater than great. I think it was the first one. I’ve wanted to “recreate” it at home ever since, but never did. And I cook and eat pasta at home really often. Then on International Women’s Day, few of us girls got together and cooked this (again) delicious tomato spinach sauce pasta. We gathered around the table, enjoyed the meal, and had a pretty great time together.
Like I said, I cook pasta (spaghetti are my favorite) at home pretty often, and I love it. Even though once I’ve finished eating I feel like I can’t even breathe. Then, after an hour, like I haven’t eaten anything in 10 hours. But it’s just so tasty! Since I usually eat creamy pasta with tons of cheese, I wanted to mix things up a bit. So, I decided to mix the Prosciutto Cream Pasta and the Spinach Tomato Sauce Pasta, or to combine these two awesome memories into one dish. Continue below to see all you’ll need and how to make this delicious Prosciutto & Spinach Cream Cheese Macaroni.
Prosciutto & Spinach Cream Cheese Macaroni.
Time Needed // Around 30 Minutes
Servings // 4
– 450 gr Macaroni;
– 1/2 Tablespoon Olive Oil;
– 4 Tablespoons Butter;
– 1 Clove Garlic;
– 1/2 Cup Flour;
– 1/5 – 2 Cups Milk;
– 3 Tablespoons Cream Cheese;
– 1 Cup Parmesan;
– 2 Cups Fresh Spinach (Chopped);
– 2 Cups Prosciutto (Chopped).
1. Pour water in a large pot. Sprinkle over some salt, pour the olive oil, add the macaroni and cook them.
2. Put the butter in a large sauce pan and melt it on the stove, all the while cooking the macaroni.
3. Once the butter is all melted, add the garlic (chopped in tiny little pieces) and cook it for a couple of minutes. Don’t forget to stir it, as well as the macaroni.
4. When the garlic’s nicely cooked, add the flour. Cook for about a minute, and gradually start adding the milk, while stirring the mixture. Cook it for about 4-5 minutes.
5. Add the cream cheese to the mixture, and stir it until it’s melted. It’s going to be a little more like a thick paste than a sauce, but don’t worry, just let it cook on low heat, while you make sure if the macaroni’s ready.
6. Once the macaroni’s ready, remove them from the stove. Take 1 cup of the water you cooked the macaroni in, put it aside, and pour the rest of it (the macaroni and water) in a colander. When the macaroni’s drained, pour cold water from the faucet on them, and shake them off. This is to avoid sticky macaroni. Let them drain and get back to the sauce.
7. Add the prosciutto, the Parmesan and the spinach in the sauce. Stir them, and start gradually adding the water you saved from the macaroni. Cook for several minutes, until you have a nice, creamy mixture. Add more water (than the 1 cup) to the sauce if you think that it’s not creamy enough.
8. Once the sauce is creamy and everything, add the macaroni that you previously cooked, and mix them until everything is even.
9. Serve and Eat! Bon Apetit!
What’s your favorite pasta dish? Let’s talk about that in comments!