MATURE MAC AND CHEESE

1 teaspoon nutmeg
1/2 teaspoon red pepper flakes
3 cups milk (low-fat or full-fat)
4 tablespoons unsalted butter, divided
3 tablespoons unbleached, all-purpose flour
3/4 cup cubed prosciutto or leftover ham
3/4 cup frozen peas, optional
1 tablespoon white truffle oil
2 cups grated Cheddar, Asiago, Emmentaler, Gruyere, and/or Parmesan, in any combination
1 pound tubular pasta, cooked (penne, ziti, elbows, shells, gamelli)
1/2 tablespoon kosher salt
3/4 cup bread crumbs

Preheat oven to 375 degrees F.

In a mixing bowl, add nutmeg and pepper flakes to milk, and whisk together.

Melt 3 tablespoons butter in a saucepan over low heat, until just beginning to foam. Using a wooden spoon, sprinkle in flour, a little at a time, stirring well after each addition, until all the flour is incorporated and the mixture just begins to take on some color, about 4 minutes.

Add milk mixture in a slow and steady stream, stirring occasionally until consistency is that of lump-free cream.

Add prosciutto and peas, if using, along with truffle oil; stir well. Fold in cheeses and stir well to combine.

Combine cheese sauce and pasta in a large mixing bowl, and season with salt.

Grease a rectangular baking pan with the remaining butter, pour in the noodle mixture, and sprinkle with bread crumbs.

Bake until the top is golden brown, 20 to 25 minutes.

Servings: 4-6
Adapted from source: Big Food by Elissa Altman