Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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American, Cheese, Side Dishes

Five-Cheese Macaroni with Prosciutto Bits

Recipe PictureSource: Recipe by Mya Zeronis (Pittsburgh)
Taste of Home Magazine: "contest SHARE-THE-BOUNTY Potluck Side Dishes" October / November 2012: P 73-80
URL: http://recipes.nalbone.us

Servings: 12

Preparation Time: 25 minutes
Start to Finish Time: 45 minutes

Macaroni is baked with smoked Gouda, Swiss, white cheddar, goat cheese and Parmesan and topped with crispy prosciutto - so worth it.

Ingredients

  • 16 ounces elbow macaroni
  • 1/3 cup unsalted butter, cubed
  • 1 medium onion, halved and thinly sliced
  • 1 clove garlic, 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 goat cheese, fresh
  • 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 prosciutto, thinly sliced and chopped

Directions

  1. Cook macaroni according to package directions until al dente.
  2. Meanwhile, in Dutch oven, heat butter over medium high heat. Add onions; cook and stir 4 to 6 minutes or until golden brown. Add garlic; cook 1 minute. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly for 2 minutes or until thickened.
  3. Reduce heat to medium low. Add goat cheese; stir until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from heat.
  4. Drain macaroni; stir into sauce. Transfer to a greased 13 x 9 baking dish. Sprinkle top with bread crumbs. Bake, uncovered, at 375F for 15 to 20 minutes or until lightly browned.
  5. Meanwhile, in a small skillet, cook prosciutto over medium heat for 5 to 7 minutes or until crisp, stirring frequently.
  6. Sprinkle over macaroni just before serving.

Yield: 15 cups

Cuisine: American

Copyright: Taste of Home Magazine

Per Serving (excluding unknown items): 712 Calories; 51g Fat (64.8% calories from fat); 24g Protein; 38g Carbohydrate; 1g Dietary Fiber; 176mg Cholesterol; 671mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat.

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