Italian Baked Macaroni
INGREDIENTS (Serves 6-8)
- 4 oz Sliced Prosciutto
- 16 oz Elbow Macaroni
- 8 oz Fontina Cheese, shredded
- 8 oz Mozzarella Cheese, shredded
- 3/4 cup Imported Italian Reggiano Parmigiano Cheese, grated
- 1/2 tsp Nutmeg
- 3/4 cup Heavy Cream
- 2 tbsp Butter, plus extra for greasing the pan
- 1 lb Anna Cavatappi
- 1/4 cup Cento Flavored Bread Crumbs
- 2 tbsp Fresh Basil Leaves
Place Prosciutto on baking pan and bake for 20 minutes, or until crisp. Remove from heat and set aside, crumble after cooled.
Cook macaroni according to package instructions.
Heat saucepan over medium-low heat. Add Fontina, Mozzarella, ½ cup Parmigiano, nutmeg, cream, and butter, stirring to combine.
Cook about 4 minutes or until the cheeses have all melted.
After macaroni is cooked, add drained pasta to cheese mixture and mix well.
Grease casserole dish with butter and lightly dust with breadcrumbs. Pour pasta and cheese mixture into dish and spread evenly.
Sprinkle remaining breadcrumbs, Parmigiano, and crumbled Prosciutto evenly over top of pasta.
Bake for 30-35 minutes, or until breadcrumbs are lightly browned.
Top the Italian Baked Macaroni with basil and let cool for 5 minutes before serving.