Macaroni and Four Cheese Casserole with Asparagus and Prosciutto
Instructions:
This is a layered mac-and-cheese.
4 ounces Asiago, shredded
4 ounces Parmigiano-Reggiano, shredded
4 ounces Pecorino Romano, shredded
4 ounces mozzarella, shredded
5 tablespoons unsalted butter, plus
additional for the baking dish
1â„2 pound thinly sliced prosciutto, chopped
12 ounces pencil-thin asparagus spears,
peeled and cut into sections to match the
length of the dried pasta you’ve selected
(see Note)
1 large onion, chopped
1â„4 cup all-purpose fl our
4 cups (1 quart) whole or low-fat milk (do
not use fat-free), at room temperature
12 ounces dried ziti, rigatoni, or fusilli,
cooked and drained
2 teaspoons dry mustard
1â„4 teaspoon ground allspice
Makes 8 servings
- Mix the cheeses in a large bowl and set aside.
- Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 3- quart, high-sided, round baking dish; set it aside.
- Melt 1 tablespoon butter in a large skillet. Add the prosciutto and cook, stirring often, until brown and crispy, about 3 minutes. Stir in the asparagus and set aside.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-low heat. Add the onion and cook until softened, about 3 minutes, stirring frequently.
- Sprinkle the fl our over the onion, wait for 5 seconds, and cook, stirring constantly so the fl our loses its raw taste, about 15 seconds. Do not brown.
- Whisk in the milk in a slow, steady stream. Continue cooking, whisking all the while, until the mixture thickens and begins to bubble, about 3 minutes. Stir in the cooked pasta, dry mustard, and allspice, as well as the prosciutto and asparagus mixture.
- Place one-quarter of the pasta and cream sauce in the baking dish; top with a quarter of the cheese. Spoon a third of the remaining pasta and cream sauce in the dish, coating it to the sides of the dish; top with a third of the remaining cheese. Spoon half the remaining pasta sauce into the dish; top with half the remaining cheese. Finally, add the remaining pasta sauce to the dish and then the remaining cheese.
- Bake until gooey and lightly browned, about 30 minutes. Let stand at room temperature for 5 minutes before serving.