Truffle Macaroni And Cheese With Prosciutto
1 pound penne pasta
1/4 pound Prosciutto di Parma
1 teaspoon vegetable oil
2 sticks unsalted butter
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 quart milk, heated
1 cup Monterey jack cheese, shredded
1 cup Gruyere cheese, shredded
1 teaspoon truffle oil
1 tablespoon fresh thyme, chopped
Salt and pepper
Preheat oven to 350°F.
Bring a large pot of salted water to a boil. Cook pasta to al dente and drain. Cut the prosciutto into a small dice, and set aside. Heat a large saute pan over medium heat, and add oil. Then add prosciutto and saute until crispy, about 5 minutes. Drain over paper towels and set aside. Add 1 stick of butter to the pan that you cooked the prosciutto in, and when melted, stir in Panko breadcrumbs, mix well to incorporate all flavors and set aside for later.
In a 1 gallon sauce pan add in remaining butter and melt, then add in flour 1 tablespoon at a time to form a roux. Whisk together constantly and cook for 3-4 minutes or until the roux starts to turn a light golden brown color. Slowly whisk in the heated milk and continue whisking for 10 minutes until a smooth sauce is formed.
Lower the heat and start whisking in the shredded cheeses a little at a time to form a cheese sauce. Add in thyme and truffle oil, then add in prosciutto and Panko mixture, checking for seasoning.
Fold the cooked penne into the cheese sauce and mix gently to incorporate all ingredients. Grease a 9x13 inch oven safe baking dish with cooking spray, add prepared pasta into dish and top with additional breadcrumbs. Bake uncovered for 25-30 minutes until golden brown and bubbly. To finish, drizzle the breadcrumb topping with a little more truffle oil and serve.