advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Macaroni Quattro Formaggi with Prosciutto

  • Servings: 12
Macaroni Quattro Formaggi with Prosciutto

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, February 2001

Ingredients

  • 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

Directions

  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 (2)

  • 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 out.....it 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!

Related Topics