Macaroni Quattro Formaggi with Prosciutto
Photography: MARIA ROBLEDO
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
- 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
- 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.
- 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.
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