Mediterranean Macaroni and Cheese
- 3 cups (12 ounces) elbow macaroni
- ¼ cup finely diced white onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warmed
- ½ teaspoon ground white pepper
- 1 tablespoon prepared mustard
- 1½ cups (6 ounces) shredded fontina cheese
- 1½ cups (6 ounces) shredded provolone cheese
- 2 ounces prosciutto, diced
- 1 tablespoon minced fresh Italian parsley
Instructions:
This dish is delicious right out of the oven or at room temperature.
- Cook the macaroni according to the package instructions, or until al dente. Drain, rinse, and set aside.
- In a large saucepan, sauté the onion in butter for 2 minutes, until transparent. Blend in the flour, stirring well to incorporate, and cook for an additional minute. Whisk the milk into the butter and flour mixture. Bring to a simmer and cook until the sauce thickens. Preheat the oven to 375°F. Reduce the stove temperature to low heat and add the pepper and mustard to the sauce. Stir in 2½ cups of the cheeses until blended into the sauce. Add the cooked macaroni and prosciutto to the cheese sauce, and mix well. Place the macaroni mixture in a buttered, ovenproof, 9 x 9- inch dish. Top with the remaining ½ cup of cheese. Bake for 30 minutes or until the top is golden brown. Sprinkle the surface with parsley prior to serving.