Cavatappi Casserole With Prosciutto And Three Cheeses
- 1 1 lb spiral shaped pasta (Barilla) or 1 lb spiral shaped pasta (short)
- 6 ounces prosciutto, cut into thin strips
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups 2% low-fat milk or 4 cups whole milk
- 1/2 teaspoon salt (optional)
- 1/4 - 1/2 teaspoon fresh ground black pepper
- 1 pinch red pepper flakes (optional) or 1 pinch Tabasco sauce
- 2 cups gruyere cheese, grated and divided
- 1 1/2 cups gouda cheese, shredded
- 1/2 cup parmesan cheese, grated
- Preheat oven to 350u0b0F.
- Cook pasta according to package directions. Drain and set aside.
- Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
- Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
- Melt butter in a Dutch oven over medium-high heat.
- 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.
- Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
- Remove from heat and add 1 cup Guyere, whisking until smooth.
- Add Gouda and Parmesan, and whisk until smooth.
- Add prosciutto and pasta, and stir to combine.
- Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyere.
- Bake at 350u0b0F for 20 minutes or until bubbly.
pasta, butter, allpurpose, milk, salt, fresh ground black pepper, red pepper, gruyere cheese, gouda cheese, parmesan cheese
Taken from www.food.com/recipe/cavatappi-casserole-with-prosciutto-and-three-cheeses-190121 (may not work)