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Murray’s Culatta & Peas Mac

Turn the classic combo of ham, peas, and cheese into a decadent dish with the addition of rich, savory culatta. Similar to prosciutto but made only with the most tender part of the ham, this rare and mouthwatering meat adds a depth and complexity to our classic mac, along with bright green peas. Our mac ships frozen and arrives cool to the touch, ready to be heated up in the oven. With a three-cheese blend and topping of crunchy breadcrumbs, it’s the perfect base for some savory add-ons.

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  • Serves


preparation & ingredients

¼ lb Tanara Culatta (or any Italian cured ham), sliced thick

1 cup Fresh or frozen English peas

1 Murray’s Classic Mac, 32 oz.

⅓ lb Murray’s Parmigiano Reggiano, 5.25 oz.

Cook the mac and cheese according to the instructions included with the pack.
Boil water in a small saucepan and blanch the peas for roughly 30 seconds (for fresh or thawed) and a minute (for frozen), just until they’re bright green and supple.
Cut the culatta into roughly quarter-inch cubes.
Remove the mac from the oven and mix in the peas and cubed culatta.
Sprinkle with freshly grated Parmigiano Reggiano and broil for 2-4 minutes until the top of the mac is golden brown and bubbling.
Serve hot. Enjoy!
Heat oven to 400F.

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