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!
- 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)
- 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.
Boy, this was VERY VERY GOOD, and flavorful. I did leave out the onion , and used chicken broth, and other than the kids digging in and in I would not change a single thing. Made for the 3 of us for dinner, as DS was working. Made for a quickie side to dinner with Chop Chop Beef Stir Fry. Loved the use of panko, in this too. Made for PRMR tag.
Oh why do I love cheese so much? This is absolutely delicious, and the prosciutto was a perfect, crispy topping. I did not add the panko to to the top, however, as my family usually complains about any crumb like topping on mac and cheese.
wow oh wow, one for the cheese lovers!!! which I am :) This is comfort food taken to a new level!! Really quite quick and easy to make, I halved the pasta amount but kept the sauce amounts, since I really do love lots of sauce, so ours was probably even richer than the norm!!! I served with green beans, which provided a nice foil to all that cheesy goodness!!! Thanks diner, really good recipe, very much enjoyed for PRMR tag game