3 c. (12 oz.) elbow macaroni 1/4 c. finely diced white onion 3 Tbsp. butter 3 Tbsp. flour 6 c. milk, warmed 1/2 tsp. ground white pepper 1 Tbsp. prepared mustard 1 1/2 c. (6 oz.) shredded Fontina cheese 1 1/2 c. (6 oz.) shredded provolone cheese 2 oz. prosciutto, diced (omit for vegetarian) 1 Tbsp. minced fresh flat leaf parsley
What to do:
1. Preheat oven to 375°F. Cook the macaroni according to the pkg. instructions, or until al dente. Drain, rinse, and set aside. 2. In a large saucepan, sauté the onion in butter for 2 min., 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. Reduce to low heat and add the pepper and mustard. Stir in 2 1/2 c. of the cheese until blended into the sauce. Add the cooked macaroni and prosciutto to the cheese sauce, and mix well. 3. Place the macaroni mixture in a buttered, oven proof, 9 x 9 in. dish. Top with the remaining 1/2 c. of cheese. Bake for 30 min. or until the top is golden brown. Sprinkle the surface with parsley for service.
* Omit the prosciutto for a delicious vegetarian offering.
