INGREDIENTS
6
very thin slices Prosciutto
1 1/2 tsp
Dijon mustard
8 oz
Elbow macaroni
1 2/3 tbsp
All-purpose flour
1/2 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
1/4 cup
Panko
3 tbsp
Butter, unsalted
3/4 cup
Cheddar cheese, sharp
1 1/2 cups
Monterey jack cheese
1 1/4 cups
Whole milk