Mac-N-Cheese:
1 cup panko
1 (4-ounce) package thinly sliced prosciutto
1 (16-ounce) package penne or cavatappi pasta
1⁄2 cup butter
1 shallot, minced
1⁄4 cup dry white wine
1⁄4 cup all-purpose flour
2 cups milk
2 cups whipping cream
1 bay leaf
1⁄2 teaspoon table salt
1⁄4 teaspoon ground red pepper
2 (10-ounce) blocks sharp white Cheddar cheese, shredded
1 cup (4 ounces) shredded smoked Gouda
1⁄2 cup (2 ounces) shredded Parmesan cheese
Preheat oven to 400 degrees. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1⁄2 minutes.
Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3-4 minutes on each side or until crisp. Drain on paper towels; crumble.
Prepare pasta according to package directions.
Meanwhile, melt butter in a Dutch oven over medium heat; add shallots and saute 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
Place 4 cups Cheddar cheese in a large heatproof bowl; reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
Gradually pour white sauce over cheeses, whisking until cheeses melt and sauce is smooth.
Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
Bake at 400 degrees for 15 minutes or until bubbly. Serve immediately.
Don�t use pre-shredded cheese; it doesn�t melt as smoothly. You can shred the cheese and crisp the prosciutto up to one day ahead and chill. You can also toast the breadcrumbs ahead and store them in a zip-top plastic bag.
