Cavatappi with Prosciutto & 3 Cheeses
Source of Recipe
Debra Rossi
List of Ingredients
- 1 pound cavatappi or other short, spiral shaped pasta
- 7 ounces prosciutto, cut into thin strips
- 4 tblsps butter
- 4 tblsps all-purpose flour
- 4 cups milk
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp ground red pepper
- 8 ounces Gruyere cheese, grated and divided (2cups)
- 6 ounces Gouda cheese, shredded (1 1/2 cups)
- 2 ounces Parmesan cheese, grated (1/2 cup)
Instructions
- Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. Lightly grease a 13x9 inch glass baking dish.
- Cook prosciutto in a lg. nonstick skillet over med-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until mixture comes to a boil and thickens. Whisk in salt, black pepper, red pepper. Remove from heat, and add 1 cup Gruyere, whisking until smooth. Add Gouda and Parmesan, and whisk until smooth. Add prosciutto and pasta, and stir to combine.
- Transfer mixture to prepared dish, top with remaining 1 cup Gruyere, and bake at 350 degrees for 20 minutes or until bubbly.
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