Five-Cheese Macaroni With Prosciutto Bits |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A recipe that came in my most recent TOH magazine by Mya Zeronis. Here is what is stated about the dish: Macaroni is baked with smoked Gouda, Swiss, white cheddar, goat cheese and Parmesan and topped with crispy prosciutto – so worth it! Ingredients:
16 ounces elbow macaroni |
1/3 cup unsalted butter, cubed |
1 medium onion, halved and thinly sliced |
1 garlic clove, minced |
1/3 cup all-purpose flour |
1/2 cup white wine (or reduced-sodium chicken broth) |
4 cups heavy whipping cream |
1 teaspoon white pepper |
1/4 teaspoon salt |
5 ounces fresh goat cheese, crumbled |
5 ounces white cheddar cheese, shredded |
5 ounces swiss cheese, shredded |
3 ounces smoked gouda cheese, shredded |
3/4 cup parmesan cheese, grated |
1/2 cup panko breadcrumbs (japanese) |
4 ounces prosciutto, chopped (thinly sliced) |
Directions:
1. Cook macaroni according to package directions until al dente.
2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir for 4-6 minutes or until golden brown. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
3. Reduce heat to medium-low. Add goat cheese; stir gently until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from the heat.
4. Drain macaroni; stir into sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 15-20 minutes or until lightly browned.
5. Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for 5-7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.
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