Prep 10 mins
Cook 32 mins
For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")
- 1 lb cavatappi pasta or 1 lb spiral shaped pasta (Barilla) or 1 lb spiral shaped pasta (short)
- 6 ounces prosciutto, cut into thin strips
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups 2% low-fat milk or 4 cups whole milk
- 1⁄2 teaspoon salt (optional)
- 1⁄4-1⁄2 teaspoon fresh ground black pepper
- 1 pinch red pepper flakes (optional) or 1 pinch Tabasco sauce
- 2 cups gruyere cheese, grated and divided
- 1 1⁄2 cups gouda cheese, shredded
- 1⁄2 cup parmesan cheese, grated
- Preheat oven to 350ºF.
- Cook pasta according to package directions. Drain and set aside.
- Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
- Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
- Melt butter in a Dutch oven over medium-high heat.
- Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
- Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
- Remove from heat and add 1 cup Guyère, whisking until smooth.
- Add Gouda and Parmesan, and whisk until smooth.
- Add prosciutto and pasta, and stir to combine.
- Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
- Bake at 350ºF for 20 minutes or until bubbly.
This is "to die for" comfort food! It actually got a round of applause from my whole family. I substituted Monterey Jack for the Gouda and I used 2% milk and it turned out great. I left out the salt and it was still plenty salty from the prosciutto. This is the perfect meal for a cold rainy day.....loved it!
The absolute best "mac and cheese"
This is my 20 yr. old son's absolute favorite meal! I make it as is using all the yummy cheeses and parmasian reggiano . I tried making it with bacon once instead of the prosciutto and it was not as good, will not do that again. You can omit the salt it you salt your pasta water. The cheeses and meat have plenty of salt for flavor! If you love mac n cheese this is a must try!