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Truffle and Prosciutto Mac and Cheese

Kraft Memeber Recipe
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Makes: 4-6 servings as main course Total Time: 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 lb. pasta (medium sized shells preferred)
  • 1 cup fontina cheese, shredded
  • 3/4 cup gorgonzola cheese, crumbled
  • 1/2 cup Romano cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • 2 tsp. butter
  • 2 tsp. flour
  • 1 1/2 cups heavy cream
  • 1/4 tsp. black pepper
  • 2 Tbsp. white truffle oil
  • 4 oz. prosciutto, cooked till crispy
  • Bread crumbs
  • Parmesan cheese
make it
1. Preheat oven to 500 degrees F. Boil pasta in salted water. Combine cheeses in a large glass bowl and set aside.

2. Melt butter in saucepan, whisk in flour until there are no lumps. Gradually whisk in cream and increase heat to medium then bring to a boil. Reduce heat and simmer for 1 minute. Stir in pepper.

3. Drain pasta and pour into bowl with cheese.(Do NOT mix yet.) Pour butter and cream sauce over pasta. Add proscitto and truffle oil to bowl. (Do NOT mix yet.) Cover bowl with tin foil and let stand for 3 minutes.

4. Mix pasta with spatula until combined. Pour into 13x9 baking dish. Sprinkle with bread crumbs and parmesan cheese. Bake till top is golden brown (about 7 minutes).
Notes
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