Five Cheese Macaroni with Prosciutto Bits
Indulge in pure comfort food bliss with this decadent Five Cheese Macaroni with Prosciutto Bits—a luxurious twist on the classic baked mac and cheese. Made with a velvety blend of sharp cheddar, Gruyère, Parmesan, Fontina, and Mozzarella, every bite is overflowing with creamy, cheesy goodness. A crunchy panko breadcrumb topping adds satisfying texture, while crispy prosciutto bits elevate the dish with a savory, gourmet flair. Perfectly baked to golden perfection, this ultimate crowd-pleaser is ideal for cozy family dinners, potlucks, or a show-stopping holiday side dish. Whether enjoyed as a main course or alongside your favorite entrée, this baked macaroni masterpiece promises bold flavor in every bite!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Fontina cheese, shredded
- 0.5 cup Mozzarella cheese, shredded
- 4 oz prosciutto, chopped
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dry mustard powder
- 0.25 tsp paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
Slowly pour in the milk and heavy cream, whisking to combine. Cook over medium heat until the mixture thickens and begins to bubble, about 5 minutes.
Reduce the heat to low, then stir in the salt, black pepper, and dry mustard powder.
One at a time, add the cheddar, Gruyère, Parmesan, Fontina, and Mozzarella cheeses, stirring after each addition until fully melted and smooth.
Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is well coated.
In a skillet over medium heat, heat the olive oil, then add the chopped prosciutto. Cook until crisp, about 3-4 minutes. Remove from heat and set aside.
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the crumbled prosciutto evenly over the top.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs over the dish for a crunchy topping.
Bake uncovered in the preheated oven for 20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish cool for 5 minutes before serving. Optionally, sprinkle with a pinch of paprika for garnish.
Nutrition Facts
Calories |
5592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.3 g | 398% | |
| Saturated Fat | 171.0 g | 855% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 8327 mg | 362% | |
| Total Carbohydrate | 454.5 g | 165% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 56.2 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 4066 mg | 313% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
