Spring Mac & Cheese With Prosciutto

Boil a kettle

Heat a large, wide-based pot with a little drizzle of vegetable oil over a medium heat

Once hot, add your prosciutto and cook for 2-3 min or until golden and crisp

Meanwhile, peel and finely chop (or grate) your garlic

Once the prosciutto is crispy, transfer the crispy prosciutto to a plate

Reduce the heat to very low, add the chopped garlic to the pot and cook for 1 min or until fragrant

Once fragrant, add your macaroni with 400ml [600ml] [800ml] boiled water

Bring to the boil over a high heat, then give everything a good mix up

Once boiling, reduce the heat to low and cook, covered, for 7-8 min or until the pasta is tender, with a slight bite and there is a little water remaining

Tip: Don't drain the remaining water!

While the pasta is cooking, grate your cheddar cheese finely

Combine 3/4 of the grated cheese (you'll use the rest later!) with your cornflour – this is your floured cheese

Set aside the remaining grated cheese

Chop your crispy prosciutto into small bite-sized pieces

Wash your salad, then pat dry with kitchen paper

Once the pasta is tender, add the floured cheese with a splash of milk and increase the heat to medium, cook for 2-3 min or until bubbling and thickened

Once thickened, add your blanched peas and soft cheese with half your traditional Italian pesto (you'll use the rest later!) and the crispy prosciutto

Add a generous pinch of salt and pepper and give everything a good mix up until well combined

Remove the pan from the heat and top with the remaining cheese (don't stir!) and set aside with the lid on for 2-3 min or until the cheese has melted

Once melted, drizzle over the remaining pesto and top with your crispy onions – this is your spring macaroni 'n' cheese with prosciutto