Edited to add (1/30/12): I have to say that tonight's variation of fontina cheese (instead of smoked gouda) and a teaspoon of herbs de Provence was also delightful.
Smoky Veggie Mac & Cheese with Prosciutto
1 pound cavatappi (or other corkscrew pasta)
Cooking spray
1 teaspoon olive oil
1/4 pound prosciutto, chopped
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
2 shallots, sliced
4 garlic cloves, minced
1/4 cup flour
4 cups milk
4 ounces smoked gouda, shredded
2/3 cup Parmesan, grated
9 ounces baby spinach, coarsely chopped
1 cup panko
Preheat oven to 350°F.
Prepare pasta according to package directions. Coat a 9x13 baking dish with cooking spray.
Heat oil in Dutch oven or other large heavy-bottom pot over medium heat. Add prosciutto and sauté until crisp. Transfer to a bowl and set aside.
Melt butter in the same pot and add mushrooms. Sauté until mushrooms are brown and some of the liquid starts to evaporate, about 10 minutes. Add shallots and garlic and sauté for another 2 minutes. Add flour and sauté for another 2 minutes. Whisk in milk until blended and then bring to a boil. Boil until the mixture starts to thicken, about 5 minutes. Add cheese and stir until melted.
Stir in spinach a few handfuls at a time. Then add cooked and drained pasta and reserved prosciutto. Mix well and then pour mixture into prepared baking dish. Sprinkle panko on top. Bake until bubbly and starting to brown, about 25 minutes. Let sit 5 minutes before serving.
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