Mediterranean Macaroni and Cheese

By cecelia26_

Ingredients

• 3 c. (12 oz.) elbow macaroni
• 1/4 c. finely diced white onion
• 3 Tbsp. butter
• 3 Tbsp. flour
• 6 c. milk, warmed
• 1/2 tsp. ground white pepper
• 1 Tbsp. prepared mustard
• 1 1/2 c. (6 oz.) shredded Fontina cheese
• 1 1/2 c. (6 oz.) shredded provolone cheese
• 2 oz. prosciutto, diced (omit for vegetarian)
• 1 Tbsp. minced fresh flat leaf parsley

Details

Servings 4
Adapted from foodpyramidonline.com

Preparation

Step 1

1. Preheat oven to 375° F. Cook the macaroni according to the pkg. instructions, or until al dente. Drain, rinse, and set aside.
2. In a large saucepan, sauté the onion in butter for 2 min., until transparent. Blend in the flour, stirring well to incorporate, and cook for an additional minute. Whisk the milk into the butter-and-flour mixture. Bring to a simmer and cook until the sauce thickens. Reduce to low heat and add the pepper and mustard. Stir in 2 1/2 c. of the cheese until blended into the sauce. Add the cooked macaroni and prosciutto to the cheese sauce, and mix well.
3. Place the macaroni mixture in a buttered, oven proof, 9 x 9 in. dish. Top with the remaining 1/2 c. of cheese. Bake for 30 min. or until the top is golden brown. Sprinkle the surface with parsley for service.

* Omit the prosciutto for a delicious vegetarian offering.