Five-Cheese Macaroni With Prosciutto Bits - cooking recipe

Ingredients

16 ounces 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 (or reduced-sodium chicken broth)
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 parmesan cheese, grated
1/2 cup panko breadcrumbs (Japanese)
4 ounces prosciutto, chopped (thinly sliced)

Preparation

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\u00b0 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.