Mac ‘n’ Cheese with Prosciutto

Mac ‘n' Cheese with Prosciutto
  • ¾ pound pennette (small penne) or elbow macaroni
  • 1 ¾ cups grated fontina or asiago cheese
  • 1 cup whipping cream
  • 1 ½ cup whole milk
  • ¼ pound prosciutto, coarsely chopped
  • ¼ cup grated Parmesan cheese
  1. Lightly oil a 12-inch deep-dish pizza pan, or a baking pan that measures about 12 x 8.
  2. In a large pot of boiling salted water, cook the pasta until it is not quite al dente.
  3. Drain.
  4. In a large mixing bowl, combine ¾ cups of the cheese, cream, milk, prosciutto, and Parmesan.
  5. Add the cooked macaroni and toss to combine once more.
  6. Season with salt and pepper, to taste.
  7. Transfer the mixture to the pizza pan.
  8. Sprinkle the remaining 1 cup of cheese over the top.
  9. Bake in a preheated, 400 F oven until the cheese melts and begins to brown lightly.
  10. Note:Cook the pasta ahead and toss with some olive oil. Allow to cool. Hold in plastic containers, covered, in the cooler. It will keep for 4 to 5 days.