Not Yo' Mama's Mac 'n' Cheese

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.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 1  cup panko breadcrumbs (Japanese breadcrumbs)
• 1 (4 ounce) package  thinly 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

Directions

1. 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.
2. 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.
3. Prepare pasta according to package directions.
4. 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.
5. 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.
6. 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.
7. Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
8. Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
9. Bake at 400° for 15 minutes or until bubbly. Serve immediately.