Shelly's Recipe

MEDITERRANEAN MACARONI AND CHEESE

Category: Noodles / Pasta

3 cups (12 oz) elbow macaroni
3 tbsp butter
1/4 cup white onion, small dice
3 tbsp flour
2 cups milk, warm
1/2 tsp white pepper, ground
1 tbsp prepared mustard
1 1/2 cups (8 oz) Fontina, shredded
1 1/2 cups (8 oz) Provolone, shredded
2 oz prosciutto, diced
1 tbsp fresh flat leaf parsley, minced

Preheat oven to 375 F.

Cook macaroni according to pkg instructions, or until al dente. Drain, rinse, and set aside.

In large saucepan, saute onion in butter for 2 minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat and add pepper and mustard. Stir in 2 1/2 cups of the cheese until blended into the sauce.

Add cooked macaroni and prosciutto to cheese sauce, and mix well. Place macaroni mixture in buttered, oven proof, 9 inch x 9 inch dish. Top with remaining 1/2 cup of cheese.

Bake for 30 minutes or until top is golden brown.

Sprinkle surface with parsley prior to serving.