Instructions
- Preheat oven to 400°F (200°C). Cook Pasta according to package directions. Drain and set aside.
- Prepare Mornay Sauce: In a large saucepan, melt Butter from Mornay Sauce group over medium heat. Whisk in Flour from Mornay Sauce group and cook for 3-4 minutes, creating a roux.
- Gradually whisk in Milk from Mornay Sauce group until smooth. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until thickened.
- Remove from heat and stir in Nutmeg and White Pepper from Mornay Sauce group. Add Cheddar, Fontina, and Parmesan from Mornay Sauce group, stirring until melted and smooth.
- Add cooked Pasta to the Mornay sauce and stir to combine.
- Pour macaroni and cheese into a greased 9x13 inch baking dish.
- Bake Prosciutto from Topping group in the oven for 5-7 minutes, or until crispy. Crumble and sprinkle over the macaroni and cheese.
- Sprinkle Panko Bread Crumbs from Topping group over the prosciutto. Drizzle with Truffle Oil from Topping group.
- Bake for 15-20 minutes, or until golden brown and bubbly.
