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Five-Cheese Macaroni with Prosciutto Bits

Macaroni is baked with smoked Gouda, Swiss, white cheddar, goat cheese and Parmesan and topped with crispy prosciutto—so worth it! —Mya Zeronis, Washington, DC
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings


  • 1 package (16 ounces) elbow macaroni
  • 1/3 cup unsalted butter, cubed
  • 1 medium onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 cups heavy whipping cream
  • 1 teaspoon white pepper
  • 1/4 teaspoon salt
  • 5 ounces fresh goat cheese, crumbled
  • 5 ounces white cheddar cheese, shredded
  • 5 ounces Swiss cheese, shredded
  • 3 ounces smoked Gouda cheese, shredded
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs
  • 4 ounces thinly sliced prosciutto, chopped


  • Cook macaroni according to package directions until al dente.
  • Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir for 4-6 minutes or until golden brown. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in wine. Add cream, pepper and salt; bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
  • Reduce heat to medium-low. Add goat cheese; stir gently until melted. Gradually stir in the remaining cheeses; cook until melted. Remove from the heat.
  • Drain macaroni; stir into sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 15-20 minutes or until lightly browned.
  • Meanwhile, in a small nonstick skillet, cook prosciutto over medium heat for 5-7 minutes or until crisp, stirring frequently. Sprinkle over macaroni just before serving.
Nutrition Facts
1-1/4 cups: 667 calories, 48g fat (30g saturated fat), 155mg cholesterol, 558mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 21g protein.

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  • P vinod
    Mar 12, 2018

    Yummy cheese-will try to get it from a large restaurant.-love and loads of thanks for recipe

  • Jbeanniemom
    Apr 5, 2015

    Love this recipe. I used 1 1/2 pounds of macaroni and stirred prosciutto in a little and on top. Also, stirred the panko with some melted butter before topping. It made the panko nice and golden brown with nice texture. Will definitely make this again.

  • carolynconner
    May 20, 2013

    No comment left

  • CPASusan
    Jan 27, 2013

    No comment left

  • 1CouplesKitchen
    Jan 16, 2013

    This was absolutely delicious - decadent and has lots of depth! I added a little fresh nutmeg and red pepper flakes in with the salt and pepper to the cream. Check out our review here:

  • tara4
    Dec 23, 2012

    No comment left

  • smaggy
    Dec 3, 2012

    No comment left

  • roguekittiekat
    Nov 26, 2012

    A good recipe but I ended up doubling the amount of pasta because it was just way too much for that little amount. Also the prosciutto was a nice touch but the kids said it would have been better if I had mixed it in and had more. I think I would rather use crushed crackers for the topping instead of bread crumbs. Oh and unless you have tried smoked Gouda, go with a normal one.

  • krummy
    Nov 8, 2012

    No comment left

  • mstocks
    Oct 21, 2012

    No comment left