Five-Cheese Macaroni with Prosciutto Bits

Ingredients

• 1 Package 16 oz 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 oz fresh goat cheese, crumbled
• 5 oz white cheddar cheese, shredded
• 5 oz Swiss cheese, shredded
• 3 oz smoked Gouda cheese, shredded
• 3/4 cup grated Parmesan cheese
• 1/2 cup panko (Japanese) bread crumbs
• 4 oz thinly sliced prosciutto, chopped

Preparation

1. Cook macaroni according to package directions until al dente.
2. Meanwhile, in dutch oven, heat butter over medium high heat. Add onions; cook and stir 4 to 6 minutes or until golden brown. Add garlic; cook 1 minute. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly for 2 minutes or until thickened.
3. Reduce heat to medium low. Add goat cheese; stir until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from heat.
4. Drain macaroni; stir into sauce. Transfer to a greased 13 x 9 baking dish. Sprinkle top with bread crumbs. Bake, uncovered, at 375F for 15 to 20 minutes or until lightly browned.
5. Meanwhile, in a small skillet, cook prosciutto over medium heat for 5 to 7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.