Macaroni and Cheese with Prosciutto and Mushrooms

Ingredients

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 1 cup diced prosciutto
• 2 cups sautéed button or cremini mushrooms (cut into small wedges, then sauté in olive oil)
• 1 lb. penne pasta
• Kosher salt
• 1-½ tsp. finely chopped fresh rosemary
• ¼ cup mascarpone
• + 8 more ingredients
• • 3-½ cups whole milk
  • ¼ cup all-purpose flour
  • 4 Tbs. unsalted butter
  • Kosher salt
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3 Tbs. unsalted butter, melted
  • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  • 10 oz. Gruyère, finely grated

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking