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

1. Preheat oven to 350u0b0F.
2. Cook pasta according to package directions. Drain and set aside.
3. Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
4. Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
5. Melt butter in a Dutch oven over medium-high heat.
6. 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.
7. Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
8. Remove from heat and add 1 cup Guyere, whisking until smooth.
9. Add Gouda and Parmesan, and whisk until smooth.
10. Add prosciutto and pasta, and stir to combine.
11. Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyere.
12. 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)