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This recipe was in the August edition fo Southern Living. It comes from John's City Diner in Birmingham, AL. I'm anxious to try it 
1c panko breadcrumbs
1 (4oz) pkg thinly sliced prosciutto
1 (16oz) penne pasta
1/2c butter
1 shallot, minced
1/4c dry white wine
1/4c flour
2c milk
2c whipping cream
1 bay leaf
1/2t salt
1/4t black pepper
2 (10oz) blocks sharp white cheddar cheese, shredded
1c (4oz) shredded smoked gouda
1/2c (2oz) shredded parmesan cheese
Preheat oven to 400 degrees. Bake breadcrumbs in a single layer on a baking sheet 5-7 minutes or until golden brown, stirring oncer after 2 1/2 minutes.
Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3-4 minutes on each side or until crisp. Drain on paper towels; crumble.
Prepare pasta according to package directions.
Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and saute' 3 minutes or until tender. Add wine, stirring to loosen particles from bottom, and cook 1 minute.
Gradually whisk in flour until smooth, whisking constantly, 2 minutes. Gradually whisk in milk & next 4 ingredients; cook, whisking constantly 12-14 minutes or until mixture thickens & begins to bubble. Remove & discrad bayleaf.
Place 4c (16oz) cheddar cheese in a large heatproof bowl. Rsereve remaining cheddar cheese for another use. Add Gouda & parmesan cheese to bowl.
Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
Stir in pasta & prosciutto until blended. Pour into lightly greased 13x9 baking dish; sprinkle with breadcrumbs.
Bake at 400 degrees for 15 minutes or until bubbly.
1c panko breadcrumbs
1 (4oz) pkg thinly sliced prosciutto
1 (16oz) penne pasta
1/2c butter
1 shallot, minced
1/4c dry white wine
1/4c flour
2c milk
2c whipping cream
1 bay leaf
1/2t salt
1/4t black pepper
2 (10oz) blocks sharp white cheddar cheese, shredded
1c (4oz) shredded smoked gouda
1/2c (2oz) shredded parmesan cheese
Preheat oven to 400 degrees. Bake breadcrumbs in a single layer on a baking sheet 5-7 minutes or until golden brown, stirring oncer after 2 1/2 minutes.
Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3-4 minutes on each side or until crisp. Drain on paper towels; crumble.
Prepare pasta according to package directions.
Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and saute' 3 minutes or until tender. Add wine, stirring to loosen particles from bottom, and cook 1 minute.
Gradually whisk in flour until smooth, whisking constantly, 2 minutes. Gradually whisk in milk & next 4 ingredients; cook, whisking constantly 12-14 minutes or until mixture thickens & begins to bubble. Remove & discrad bayleaf.
Place 4c (16oz) cheddar cheese in a large heatproof bowl. Rsereve remaining cheddar cheese for another use. Add Gouda & parmesan cheese to bowl.
Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
Stir in pasta & prosciutto until blended. Pour into lightly greased 13x9 baking dish; sprinkle with breadcrumbs.
Bake at 400 degrees for 15 minutes or until bubbly.
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