Four Cheese Mac and Cheese With Bacon and Proscuitto
By: Tina Marie
Published: Tuesday, January 18, 2011 - 8:11am

Ingredients




1 box (16 ounces) cavatappi or cellentani (corkscrew-shaped pasta)
3 teaspoons tablespoons plus 1 unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups 2% milk
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces Gouda cheese, grated
4 ounces sharp Cheddar cheese, grated
4 ounces Swiss cheese, grated
1/2 cup grated Parmesan cheese
2/3 cup plain panko bread crumbs
Chopped fresh parsley (optional)

Preparation

1 Heat broiler. Coat a 9 x 9-inch broiler-safe baking dish or six 1-cup ramekins with nonstick cooking spray. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook 11 minutes, following package directions. Drain and transfer to bowl. 3 Heat 3 tablespoons of the butter in a medium-size saucepan over medium heat until melted. 4 Add flour, whisking to blend. 5 Gradually add milk; whisk until smooth. Bring to a simmer over medium to medium-high heat, stirring, then add onion powder, salt and pepper. Simmer 3 minutes, then remove from heat. 6 Stir in Gouda, Cheddar, Swiss and 1/4 cup of the Parmesan until cheeses are melted and sauce is smooth. 7 Mix into cooked pasta and pour mixture into prepared dish. 8 In medium-size microwave-safe bowl, melt remaining 1 teaspoon butter. Stir in panko and remaining 1/4 cup Parmesan. 9 Divide evenly over pasta. Broil 3 minutes or until browned. Garnish with parsley, if desired.