Five Cheese Macaroni with Prosciutto Bits

By á-10881

Ingredients

• 1 package (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 grated Parmesan cheese
• 1/2 cup panko (Japanese) bread crumbs
• 4 ounces thinly sliced prosciutto, chopped

Preparation

Step 1

Cook macaroni according to package directions until al dente.
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.
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.
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.
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. Yield: 12 servings (1-1/4 cups each).