Prep 30 mins
Cook 15 mins
This stuff is rich! Uses three kinds of cheese: sharp white Cheddar, smoked Gouda, and Parmesan. This is a specialty of John's City Diner in Birmingham, Alabama.
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 1 (4 ounce) packagethinly sliced prosciutto
- 1 (16 ounce) package penne pasta
- 1⁄2 cup butter
- 1 shallot, minced
- 1⁄4 cup dry white wine
- 1⁄4 cup all-purpose flour
- 2 cups milk
- 2 cups whipping cream
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 2 (10 ounce) blocks sharp white cheddar cheese, shredded
- 4 ounces shredded smoked gouda cheese
- 2 ounces shredded parmesan cheese
- Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
- Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
- Prepare pasta according to package directions.
- Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
- Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
- Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
- Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
- Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
- Bake at 400° for 15 minutes or until bubbly. Serve immediately.
I was looking for a particular mac n cheese + prosciutto recipe that Liza at Recipezaar made for me once before. After 30 minutes of searching I still couldn't find it so I settled on this one. This was good, but it wasn't *that one*. I felt crisping the meat lost too much of the flavor. The panko was too crunchy too or perhaps there was too much of it. I still liked this recipe, but I can't help but compare it to what could have been... ;) Would make again.
This is by far one of the tastiest, richest side dishes I have ever had in my life! Its truly amazing! It will easily be the hit of any dinner!!! DO TRY!