Macaroni and Four Cheeses
For a milder version, replace the gorgonzola cheese with additional fontina or Gruy? cheese.
Servings: 12 to 16
Ingredients:
Macaroni and Four Cheeses Photography by Edward Pond
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 478 |
| pro | 23 g |
| total fat | 20 g |
| sat. fat | 12 g |
| carb | 50 g |
| fibre | 3 g |
| chol | 62 mg |
| sodium | 1.025 mg |
| % RDI: | - |
| calcium | 44% |
| iron | 12% |
| vit A | 20% |
| vit C | 2% |
| folate | 43% |
-
1 pkg (900 g) Scoobi-Do, ziti or penne pasta
1/3 cup (75 mL) butter
1 onion, diced
2 tsp (10 mL) salt
1/4 tsp (1 mL) pepper
Pinch cayenne pepper
1/2 cup (125 mL) all-purpose flour
5-1/2 cups (1.375 L) milk
1-1/2 cups (375 mL) grated parmesan cheese
1-1/2 cups (375 mL) shredded Gruy? cheese
1-1/2 cups (375 mL) shredded fontina cheese
1-1/2 cups (375 mL) crumbled gorgonzola cheese
10 oz (300 g) prosciutto (optional), thinly sliced
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and set aside.
Meanwhile, in large saucepan, melt butter over medium heat; fry onion, salt, pepper and cayenne pepper, stirring occasionally, until tender, about 5 minutes.
Sprinkle with flour; cook, stirring constantly, for 1 minute. Whisk in milk until smooth; bring to simmer and simmer, stirring frequently, until thickened, about 5 minutes.
Add Parmesan, Gruy?, fontina and gorgonzola cheeses; stir until melted and smooth. Add pasta; stir to coat.
Sprinkle buttered 16-cup (4 L) casserole with 1 cup (250 mL) of the prosciutto (if using); cover with half of the pasta mixture. Sprinkle with 1 cup (250 mL) of the remaining prosciutto (if using); cover with remaining pasta mixture. Sprinkle with remaining prosciutto (if using). (Make-ahead: Cover and refrigerate for up to 24 hours; add 10 minutes to required baking time.)
Bake in 375°F (190°C) oven until bubbly around edge and golden brown, about 30 minutes. Let cool on rack for 5 minutes.
Source
Canadian Living Magazine: April 2005
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