Caramelized Onion And Prosciutto Macaroni and Cheese

• 1 batch caramelized onions
• 1/3 pound prosciutto, sliced
• 2 batches bechamel sauce, see link for recipe
• 1 1/2 boxes pasta shape of your choice, we used gigli
• 6 cups plus 3 tablespoons Gruyere, grated
• 2 cups grated Pecorino Romano, divided
• 2 cups breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

1. Prepare one batch of caramelized onions and set aside.
2. Preheat the oven to 375F, line a two baking sheets with alumnium foil and lay out the prosciutto in an even layer without overlapping.
3. Bake prosciutto for 20 minutes or until dark red-brown and very crispy looking.
4. Remove from oven and cool to room temperature.
5. Crumble the prosciutto into small and large shards and set aside.
6. Prepare two recipes' worth of bechamel sauce using our handy guide, then set aside.
7. Cook the pasta according to directions in the largest pot you have, draining 2-3 minutes before it's al dente.
8. While it's cooking, gradually whisk 6 cups of Gruyere and 1 cup of the pecorino into the bechamel over low heat in batches to prevent clumping.
9. Toss pasta with bechamel to coat, then gently fold in crispy prosciutto and caramelized onions and transfer to a large casserole or baking dish.
10. Thoroughly combine the breadcrumbs, butter, thyme, remaining cup of pecorino and remaining Gruyere in a mixing bowl and season with salt and pepper.
11. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese and bake, uncovered, for 25 minutes or until the breadcrumbs are golden brown.
12. Allow to rest for at least 20 minutes before serving.

batch caramelized onions, bechamel sauce, pasta shape, gruyere, romano, breadcrumbs, unsalted butter, thyme, salt

Taken from www.foodrepublic.com/recipes/caramelized-onion-and-prosciutto-macaroni-and-cheese-recipe/ (may not work)