Four-Cheese Baked Penne with Prosciutto

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This is like macaroni and cheese, but so much better. The rich, creamy cheese sauce and crispy prosciutto take this baked pasta to the next level. Serve with a dash of cayenne or crushed red pepper for more spice.

Difficulty: Easy

Hands-on: 20 minutesTotal: 35 minutes

Serves: 8

Ingredients

  • 8 oz. gluten-free penne pasta
  • 2 tsp. salt, divided
  • cooking spray
  • 3 Tbsp. unsalted butter
  • ¼ cup gluten-free all-purpose flour
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 1 tsp. ground black pepper
  • ½ tsp. gluten-free Cajun seasoning
  • 1½ cups shredded Cheddar cheese
  • ¾ cup shredded mozzarella cheese
  • ¼ cup shredded fontina cheese
  • ½ cup shredded Parmesan cheese
  • 4 oz. prosciutto, chopped into bite-sized pieces

Directions

  • Bring a large pot of water to a boil over high heat. Add pasta and 1 teaspoon salt and cook until al dente, about 8 minutes. Drain and set aside.
  • Preheat oven to 375°F. Spray a 9" × 12" baking dish with gluten-free nonstick cooking spray and set aside.
  • In a Dutch oven, melt butter over medium-high heat. Whisk in flour and stir until a thick paste forms, about 2 minutes. Whisk in the milk, cream, remaining salt, pepper, and Cajun seasoning.
  • Heat another 4 minutes, or until the mixture coats the back of a spoon. Immediately remove from heat and stir in Cheddar, mozzarella, and fontina. Mix until cheese is melted and sauce is smooth. Stir pasta into the cheese sauce.
  • Pour pasta mixture into baking dish and top with Parmesan cheese and prosciutto.
  • Bake for about 15 minutes, or until prosciutto is crispy and cheese is bubbly.