Clarion County Recipe of the Day: Five-Cheese Macaroni with Prosciutto Bits
Serve this hearty one-dish meal with a glass of Chardonnay!
Five-Cheese Macaroni with Prosciutto Bits
1 – 16 oz. package 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
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 (Japanese) bread crumbs
4 ounces thinly sliced prosciutto, chopped
~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 four to six minutes (or until golden brown). Add garlic; cook one 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 two 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 to 20 minutes (or until lightly browned).
~Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for six minutes (or until crisp), stirring frequently. Sprinkle over macaroni just before serving.
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