Ingredients
- 1 pkg (900 g) Scoobi-Do pasta or penne pasta
- 1/3 cup (75 mL) butter
- 1 onion, diced
- 2 tsp (10 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pinch cayenne pepper
- 1/2 cup (125 mL) all-purpose flour
- 5-1/2 cups (1.375 L) milk
- 1-1/2 cups (375 mL) grated Parmesan cheese
- 1-1/2 cups (375 mL) shredded Gruyère cheese
- 1-1/2 cups (375 mL) shredded fontina cheese
- 1-1/2 cups (375 mL) crumbled gorgonzola cheese
- 10 oz (283 g) prosciutto, thinly sliced (optional)
Preparation
Step 1
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and set aside.
Meanwhile, in large saucepan, melt butter over medium heat; fry onion, salt, pepper and cayenne pepper, stirring occasionally, until tender, about 5 minutes.
Sprinkle with flour; cook, stirring constantly, for 1 minute. Whisk in milk until smooth; bring to simmer and simmer, stirring frequently, until thickened, about 5 minutes.
Add Parmesan, Gruyere, fontina and gorgonzola cheeses; stir until melted and smooth. Add pasta; stir to coat.
Sprinkle buttered 16-cup (4 L) casserole with 1 cup (250 mL) of the prosciutto (if using); cover with half of the pasta mixture. Sprinkle with 1 cup (250 mL) of the remaining prosciutto (if using); cover with remaining pasta mixture. Sprinkle with remaining prosciutto (if using). (Make-ahead: Cover and refrigerate for up to 24 hours; add 10 minutes to required baking time.)
Bake in 375°F (190°C) oven until bubbly around edge and golden brown, about 30 minutes. Let cool on rack for 5 minutes.