Mediterranean Mac and Cheese

This classic comfort fav. goes Mediterranean thanks to fontina cheese and prosciutto!
(serves 4)

12 oz. elbow macaroni
3 T. Kerrygold* butter
1/4 cup finely chopped sweet* onion
3 T. all-purpose flour
2 cups whole* milk, warmed
1 T. prepared (yellow) mustard (or whole grain mustard*)
1/2 t. white pepper
6 oz. Wisconsin fontina cheese, shredded (1&1/2 cups)
6 oz. Wisconsin provolone cheese, shredded (1&1/2 cups)
2 oz. prosciutto, diced
1 T./ chopped fresh flat-leaf* parsley

Preheat oven to 375. Butter a 9" square baking dish. Cook macaroni to al dente according to package directions. Drain; rinse and set aside. In a large pot, melt butter over med.-low heat. Add onion; cook, stirring occasionally, until tender, about 5 min. Whisk in flour; cook 1 min. Whisk in milk; bring to simmer and cook, stirring constantly, until sauce thickens. Reduce to low heat; stir in mustard and pepper. Combine fontina and provolone cheese; stir 2&1/2 cups into sauce. Add macaroni and prosciutto; mix well. Transfer to baking dish. Sprinkle with remaining cheese. Bake 30 min or until top is golden brown. Stir in parsley just before serving.

"Everyone we meet bears the image of God."

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Love,

MM