Macaroni and Cheese with Prosciutto and Taleggio

Ingredients

• 2 tablespoons (¼ stick) unsalted butter
• 1 medium leek (white and pale green parts only), chopped
• 1 celery stalk, chopped (about ²/₃ cup)
• 2 ounces button mushrooms, sliced
• 2 shallots, chopped
• 2 garlic cloves, minced
• 1 ½ cups dry white wine
• + 18 more ingredients
• • 3 cups whipping cream
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • ¼ teaspoon whole white peppercorns
  • 1 pound Taleggio cheese,* rind removed, cut into ½-inch pieces
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped whole black truffles from jar* (optional)
  • Ground white pepper
  • 1-pound small elbow macaroni
  • 6 ounces thinly sliced prosciutto, chopped* (about 1 ¾ cup)
  • 6 tablespoons chopped fresh chives
  • ¼ cup chopped fresh Italian parsley
  • 1 teaspoon (or more) white truffle oil*
  • 1 cup fresh breadcrumbs (made from crustless egg bread)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons (¼ stick) butter
  • * Available at Italian markets, specialty food stores and some supermarkets.

1. Melt butter in heavy large pot over medium heat. Add next 5 ingredients; sauté until tender, about 8 minutes. Add wine and simmer until almost all liquid evaporates, about 10 minutes. Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer. Reduce heat to low; simmer until slightly ...

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