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Five-Cheese Macaroni with Prosciutto Bits

Macaroni is baked with smoked Gouda, Swiss, white cheddar, goat cheese and Parmesan and topped with crispy prosciutto—so worth it! —Mya Zeronis, Washington, DC
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 1 package (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 grated Parmesan cheese
  • 1/2 cup panko bread crumbs
  • 4 ounces thinly sliced prosciutto, chopped

Directions

  • 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.
Nutrition Facts
1-1/4 cups: 667 calories, 48g fat (30g saturated fat), 155mg cholesterol, 558mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 21g protein.

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