Three Cheese Whole Wheat Macaroni with Crispy Prosciutto and Sun-dried Tomatoes

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Take mac and cheese to a whole new level of decadence with this recipe. Your kids will thank you for the cheesy goodness, you'll love the special goodies like sun-dried tomatoes and prosciutto and everyone will get a heart-healthy serving of delicious whole wheat with Hodgson Mill Whole Wheat Elbow pasta.


  • 1 recipe, Three Cheese Sauce (below)
  • 3/4 box Hodgson Mill Whole Wheat Elbow Macaroni
  • 8 oz. prosciutto, diced
  • 1/3 cup sun dried tomatoes, diced
  • 1/4 cup sharp cheddar cheese, grated
  • 1/4 cup Monterey Jack cheese, grated
  • 1/4 cup gruyere cheese, grated
  • 1 cup Panko breadcrumbs™
  • 1 1/2 Tbsp. olive oil
  • 1 tsp Italian seasoning
  • 3 Tbsp. chives, chopped


Cook the elbow noodles in a large pot of salted water for 7 minutes; drain and set aside.  Cook prosciutto in a large skillet until golden brown and crisp.  Remove prosciutto from skillet and drain on paper towel-lined dish.  Set aside.  Add cooked elbows to three cheese sauce along with sun-dried tomatoes.  Stir well.  Pour half of the macaroni mixture into a 13 x 9-inch baking pan that has been sprayed with non-stick cooking spray.  Sprinkle half of the prosciutto over the macaroni mixture.  Spread remaining macaroni mixture over the top of the prosciutto and sprinkle evenly with cheeses.  In a small bowl, combine panko, olive oil and Italian seasoning.  Sprinkle over the top of macaroni and cheese.  Bake macaroni in a 350°oven for 20 to 25 minutes or until cheese is hot and bubbly and breadcrumb topping is golden brown and crispy.  If the topping needs additional browning, turn oven broiler on and allow it to crisp up a bit further for a minute or two. Remove from oven and sprinkle with remaining prosciutto and fresh chives.  Serve immediately. 


Three Cheese Sauce 

  • 4 cups milk 
  • 2 cups half & half 
  • 1 Tbsp chicken base or bouillon
  • 2 cloves garlic, minced 
  • 1 tsp salt 
  • Pinch cayenne pepper 
  • 6 Tbsp unsalted butter 
  • 9 Tbsp Hodgson Mill Naturally White Flour
  • 1 ½ cups sharp cheddar cheese, grated 
  • 1 ½ cups Monterey Jack cheese, grated 
  • 1 ½ cups Gruyere cheese, grated 
  • 1 ½ tsp lemon juice, freshly squeezed  

 Heat milk, half-and-half, chicken base, garlic, salt, and cayenne in a medium-sized pot until simmering.  Remove pot from heat, set aside.  In a large pot, melt butter and then add in flour and stir to combine.  Cook flour mixture for 1-2 minutes and then slowly pour in milk/half-and-half mixture into the pot, whisking constantly to avoid creating lumps.  Bring the mixture to a simmer, stirring frequently, until the sauce has thickened, about 2 to 3 minutes. Once thickened, remove pot from heat and stir in cheeses, one at a time, whisking to combine each cheese into the sauce until smooth.  Whisk in lemon juice.  Set aside until ready to use with the rest of the macaroni and cheese ingredients.  Cheese sauce can be made up to one day ahead, cooled completely and stored in an airtight container in refrigerator until needed.  Cheese sauce will need to be gently re-heated before using.    

Notes: I used oil-packed sun-dried tomatoes in this dish I used a Swiss and Gruyere cheese combination for the Gruyere in the macaroni and in the cheese sauce because that’s what I had on hand.  Regular Gruyere is recommended, but the Swiss/Gruyere combination tastes great as well. I suggest grating your own cheese whenever possible to achieve the creamiest results in this macaroni and cheese.  Pre-shredded cheese tends not to melt as well.

Adapted from 

Makes approximately 8 servings Print this Recipe

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