Mac & Cheese with Prosciutto, Arugula, and Le Superbe Gruyère – Week 30: Tuscany

This week’s Tuscany theme got me reminiscing about my trip to Italy, with its charming hillside inns, friendly and hospitable people, and obviously, the simple yet oh-so-tasty cuisine.

So I decided to make a Mac & Cheese inspired by the flavours of Italy, in a creamy Le Superbe Gruyère sauce and garnished with prosciutto, arugula, and Parmesan.

Served with roasted garlic bread slathered with juicy crushed tomatoes, this dish is both delicious and festive.


  1. Preheat oven to 400°F (200°C).

  2. In a saucepan, melt butter and soften onion and garlic.
  3. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  4. Add milk, beating with a whisk until smooth.
  5. Simmer for 15 minutes, stirring regularly until sauce thickens.

  6. Add half the Gruyère and Parmesan, followed by the pasta. Pour into a baking dish, cover with the rest of the cheeses and the breadcrumbs.
  7. Bake for about 15 minutes or until golden.
  8. Top with prosciutto, arugula, and Parmesan shavings.
  9. Serve with roasted garlic bread slathered with juicy crushed tomatoes.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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