I made this tonight…after eating a serving, I realized that this is not a main course. It would make a much better side dish because of the richness and needs other things to balance it out.
Don’t get me wrong, it was amazing…and, was the best Macaroni and Cheese I have ever made or have eaten.
Start cooking your Rotelli Pasta (I cooked an entire box)
Heat up a very large saucepan.
Make a roux with butter and flour. I used brown rice flour because I like the texture and it absorbs liquids really well.
When starting to slightly brown, add the following:
- A cup and a half of heavy cream.
- 1/2 cup of Marscapone
- Cup of shredded medium Cheddar
- Cup of shredded Provolone
- Half cup of shreddedMozzarella
- Half cup of shredded Monterey Jack
Lower the heat and stir, stit, stir, stir…don’t let it burn or thicken too much. Add more cream if needed.
Take it off the heat and strain the pasta. I never rinse pasta.
Put the pasta back in the pot and stir in about 3/4 of the cheese mixture.
Pour the whole thing in a casserole dish, and sprinkle panko on the top.
Cook covered with aluminum foil for about 20 minutes. Take off the foil, put it back in the oven uncovered and let the panko brown so it has a crunch.
Take some prosciutto and wrap in a paper town and microwave for about 30 seconds. The fat will soak into the paper towel and you will be left with very crunchy prosciutto. Dice it with a very sharp knife…be careful this will be extremely hot.
While you are heating up the prosciutto, put the rest of the cheese mixture back on the stove.
Serve the Mac and Cheese, spoon a couple of tablespoons of the cheese mixture on top of the Panko and then, sprinkle on some of the crunchy  prosciutto.
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