Portuguese Mac and Cheese

This really isn't a Portuguese dish; rather an American dish using Portuguese ingredients.  It's a mac and cheese made with Portuguese Castelinho cheese and some presunto (Porugal's prosciutto).  I used  local brand of pasta in a "buzio", or conch-shell, shape.  I tired Castelinho cheese for the first time when I made this.  It's a local-made, semi-soft, buttery mild cheese, kind of like gouda.  We all really liked it, and it was delish combined with the presunto in this baked mac and cheese dish. 

I based this recipe on my "original" mac and cheese. 

Portuguese Mac and Cheese

by What A Dish!

150 grams presunto, coarsley chopped

1 tablespoon olive oil

9 ounces small pasta shapes

1 1/2 tablespoon butter

1 1/2 tablespoon olive oil
3 tablespoons flour
1 1/2 cups milk
fresh ground pepper, to taste
1 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
12 ounces shredded Portuguese cheese, or Gouda

Preheat oven to 350.  In a large skillet, heat olive oil, and sautee presunto until lightly browned.  Meanwhile, heat water to boiling in a large pot to cook the pasta.  Cook according to package directions; drain.  When presunto is browned, remove to paper towels.  Do not wash skillet. 

Using the same skillet, heat the 1 1/2 tablespoons olive oil and 1 1/2 tablespoons butter on medium heat.  Whisk in the flour, and then the milk, and cook until thick and smooth.  Add paprikas and garlic powder.  Turn the heat down, and add the cheese slowly to the thickened milk, stirring until melted.  Stir in the browned presunto.  Then, mix in the cooked pasta.  Pour into a greased baking dish (9x9 or 10x10) and bake for about 15 minutes. 

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