Prosciutto Pea And Gouda Mac & Cheese

• 1/2 lb elbow macaroni
• 1 cup frozen peas
• 1/2 lb prosciutto, chopped
• 1 cup gouda cheese, shredded
• 1/2 cup smoked cheddar cheese, shredded
• 1 tablespoon flour
• 1 tablespoon Dijon mustard
• 1/4 cup white onion, minced
• 1 cup skim milk
• 2 cups chicken stock
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1/3 cup panko breadcrumbs

1. Cook macaroni according to package directions.
2. Bring a sauce pot to medium low heat with olive oil. Add onions and cook for about 3-4 minutes until softened. Raise the heat to medium and add the flour. Whisk together until the roux starts to become light brown. Whisk in the milk, stock, salt, and pepper. Raise heat higher and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes to allow the sauce to thicken.
3. Add nutmeg, mustard and cheeses. Whisk vigorously to avoid lumping. Once the cheese is melted, remove from heat.
4. Mix together macaroni, cheese sauce, peas, and proscuitto in a large bowl. Test for seasoning -- add additional salt and pepper if desired.
5. Pour into a casserole dish. Top with Panko Bread crumbs.
6. Bake in a 350 degree oven for about 15-20 minutes -- just long enough for flavors to blend, bubble and top to get crispy.
7. Enjoy!

elbow macaroni, frozen peas, gouda cheese, cheddar cheese, flour, mustard, white onion, milk, chicken stock, pepper, salt, nutmeg, olive oil, breadcrumbs

Taken from www.food.com/recipe/prosciutto-pea-and-gouda-mac-cheese-395242 (may not work)