Creamy and cheesy...what child doesn't love this classic? Make up the recipe for dinner for the family, replacing the Gruyere and gorgonzola cheese with shredded old Cheddar cheese, if you choose. Set some aside to warm up in the microwave in the morning and pop into a vacuum bottle.
- Portion size 16 servings
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, Gruyere, 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.
Nutritional facts <b>Per each of 16 servings:</b> about
- Sodium 1025 mg
- Protein 23 g
- Calories 478.0
- Total fat 20 g
- Cholesterol 62 mg
- Saturated fat 12 g
- Total carbohydrate 50 g
- Iron 12.0
- Folate 43.0
- Calcium 44.0
- Vitamin A 20.0
- Vitamin C 2.0