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Macaroni Quattro Formaggi with Prosciutto


Try as one might, it is hard to outgrow macaroni and cheese -- especially when it is topped with prosciutto.

  • Servings: 12

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, February 2001


  • 6 tablespoons unsalted butter, plus more for dish
  • 1 medium onion, finely chopped
  • 1/2 cup all-purpose flour
  • 5 1/2 cups whole milk
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch of cayenne pepper
  • 1 1/2 cups grated (about 4 1/2 ounces) Parmesan cheese
  • 1 1/2 cups grated (about 6 ounces) Gruyere cheese
  • 1 1/2 cups grated (about 6 ounces) Fontina cheese
  • 1 1/2 cups (about 6 ounces) Gorgonzola cheese, broken into small pieces
  • 1 pound ziti or mostaccioli pasta, uncooked
  • 1/2 pound thinly sliced prosciutto


  1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Melt butter in a large saucepan over medium heat. Add onion, and cook until softened but not browned, about 5 minutes. While butter is bubbling, add flour. Cook, stirring constantly with a wire whisk to coat onions, for 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat; stir in salt, black pepper, cayenne pepper, and the cheeses. Set aside.

  2. Bring a large saucepan of water to a boil. Add pasta, and cook 2 to 3 minutes less than manufacturer's instructions, until the outside of pasta is cooked and the inside is underdone. Transfer pasta to a colander, and rinse under cold running water to stop the cooking; drain well. Stir pasta into the reserved cheese sauce.

  3. Thinly slice about three pieces of the prosciutto to yield 1/4 cup; set aside. Place half of the remaining prosciutto in the bottom of the prepared baking dish. Layer with half of the pasta mixture. Place remaining prosciutto in a layer over the pasta, and top with remaining pasta mixture. Sprinkle shredded prosciutto on top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack, and let cool 5 minutes before serving.

Reviews Add a comment

  • jere
    23 MAY, 2012
    I have served this recipe for 10 years at our annual Garden Walk luncheon. It has a reputation of being the best of the best. I can't tell you how many copies of the recipe I have given is everyone's favorite...enjoy
  • lmbbrown
    20 DEC, 2011
    This is an amazing recipe! So delicious! Expensive to make but totally worth it! Thanks Martha!