Ingredients
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16 ounces elbow macaroni
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1/3 cup unsalted butter, cubed
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1 medium onion, halved and thinly sliced
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1/3 cup all-purpose flour
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1/2 cup white wine (or reduced-sodium chicken broth)
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4 cups heavy whipping cream
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1 teaspoon white pepper
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1/4 teaspoon salt
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5 ounces white cheddar cheese, shredded
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5 ounces swiss cheese, shredded
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3 ounces smoked gouda cheese, shredded
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3/4 cup parmesan cheese, grated
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1/2 cup panko breadcrumbs (Japanese)
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4 ounces prosciutto, chopped (thinly sliced)
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1 garlic clove, minced
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5 ounces fresh goat cheese, crumbled
Instructions
- 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.