Ingredients
1 package (16 ounces) elbow macaroni1/3 cup unsalted butter, cubed1 medium onion, halved and thinly sliced1 garlic clove, minced1/3 cup all-purpose flour1/2 cup white wine or reduced-sodium chicken broth4 cups heavy whipping cream1 teaspoon white pepper1/4 teaspoon salt5 ounces fresh goat cheese, crumbled5 ounces white cheddar cheese, shredded5 ounces Swiss cheese, shredded3 ounces smoked Gouda cheese, shredded3/4 cup grated Parmesan cheese1/2 cup panko bread crumbs4 ounces thinly sliced prosciutto, chopped
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° 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.
