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Cook macaroni in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
Meanwhile, heat a large frying pan over medium-high heat. Add 1/2 the prosciutto and cook for 2 minutes each side or until golden. Remove from the pan and repeat with the remaining prosciutto. (See microwave tip.) Cool and then break into small pieces.
Reduce heat to medium-low and add 2 tablespoons of the olive oil to the frying pan along with the onions and sugar. Cook, stirring often, for 10 minutes or until the onions are soft and golden. Set aside.
Preheat oven to 200°C. Brush six 375mls (1 1/2-cup) individual ovenproof dishes, or a 20 x 28.5cm (base measurement), 6cm-deep, 2-litre (8-cup) ovenproof dish, with the melted butter to grease.
Heat the butter in a large saucepan over medium heat for 2 minutes or until melted and foaming. Add the flour and stir with a whisk for 1 minute or until the mixture bubbles. Remove the saucepan from the heat. Combine the milk and cream in a jug. Add 125mls (1/2 cup) of the milk mixture at a time, whisking constantly between additions to prevent lumps from forming.
Return the saucepan to medium-high heat and stir with a wooden spoon until the sauce comes to the boil and thickens. Remove from the heat, add the mustard, salt and pepper and whisk until well combined. Add the cheddar and stir with a wooden spoon until the cheddar melts. Add the drained macaroni, prosciutto and onions and stir to combine.
Combine the breadcrumbs, parsley and remaining olive oil in a medium bowl.
Spoon macaroni mixture into greased dishes/dish. Sprinkle breadcrumb mixture evenly over the top. Place on a baking tray and bake in preheated oven for 20 minutes or until the top is golden and edges are bubbling.