Karen'S Mac And Cheese - cooking recipe

Ingredients

Topping: 1/4 stick unsalted butter
1 C. panko bread crumbs
3/4 C. combined manchego and extra
cheddar cheese, coarsely grated
1/4 C. grated Parmesan Cheese
Caramelize 5 large sliced shallots in butter over med to med/low heat in skillet til soft and slightly browned.
(Will be incorporated in macaroni mix later)
Slice 1 pkg proscuitto into thin slices and bake in 350 oven on parchment covered baking sheet for about 13 minutes until crisp. Cool slightly and break up into smaller pieces. Set aside.
For Macaroni and Sauce:
1/2 stick unsalted butter
3 Tbsp. flour
2 1/2 C. whole milk (I made part of this cream)
3 C. coarsely grated extra sharp cheddar and
manchego (1/2 and 1/2)
1/4 tsp. gd. nutmeg
1/4 C. grated Parmesan-Reggiano
1/2 lb elbow macaroni

Preparation

Topping: Preheat oven to 400 w/rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until well combined.

Sauce: Melt butter in heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring 3 minutes, then whisk in milk.Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, nutmeg, caramelized shallots, 1-2 tsp. salt and pepper to taste
until smooth. Remove from heat and cover sauce with wax paper.

Make macaroni: Cook macaroni in pot of boiling water til al dente . Drain macaroni well. Stir macaroni, caramelized shallots and sauce in large bowl. Transfer to buttered 9\" square baking dish.

Sprinkle topping evenly over pasta mix and bake until golden and bubbling, 20-25 min.

Serve crisp prosciutto pieces in bowl at table to be sprinkled over servings.

(Topping can be made 1 day ahead and chilled, covered)