Finally I post a new recipe! I’ve been traveling a ton and, sadly, haven’t cooked nearly as much as usual thanks to living out of hotels. However, this weekend I redeemed myself. This is so decadent, I can’t believe it.
1 ( 3 or 4-oz.) package thinly sliced prosciutto
1 (16-oz.) package penne pasta
3 tablespoons butter
1 shallot, minced
1/4 cup dry white wine
1/4 cup all-purpose flour
2 cups reduced fat milk
1 can fat free evaporated milk
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground red pepper
16 oz sharp white Cheddar cheese, shredded
1 cup (4 oz.) shredded smoked Gouda
1/2 cup (2 oz.) shredded Parmesan cheese
Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble. Meanwhile, prepare pasta according to package directions.
Melt butter in a large skillet over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of pam, and cook 1 minute.
Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
Gradually add cheeses (gouda, cheddar and Parmesan) to sauce, whisking until cheeses are melted and sauce is smooth. Stir in pasta and prosciutto until blended.