Cavatappi Casserole With Prosciutto and Three Cheeses

“For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")”
READY IN:
42mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Cook pasta according to package directions. Drain and set aside.
  3. Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
  4. Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
  5. Melt butter in a Dutch oven over medium-high heat.
  6. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
  7. Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
  8. Remove from heat and add 1 cup Guyère, whisking until smooth.
  9. Add Gouda and Parmesan, and whisk until smooth.
  10. Add prosciutto and pasta, and stir to combine.
  11. Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
  12. Bake at 350ºF for 20 minutes or until bubbly.

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