Mac and Cheese

This recipe my Frankenstein's monster of several mac and cheese recipes, bear with me. It's frakking divine!

Mac and Cheese

1/4 cup all purpose flour

4 oz prosciutto

1/2 lb asparagus

 3/4 teaspoon cayenne pepper (I used FAR more, a whole tablespoon, it was VERY spicy)

6 tablespoons (3/4 stick) butter

4 cups whole milk

8 cups of assorted cheeses that you enjoy (I used sharp cheddar, colby jack, and italian blend)

bread crumbs

1lb elbow macaroni

Preheat oven to 375°F. Cook macaroni according to instructions on the box. Set aside. Chop prosciutto into small strips and asparagus into thirds (after removing the bottom portion of asparagus at its natural breaking point...it'll break there when bent, throw that part away...the bottom). Cook prosciutto over medium heat until fat is rendered away and the prosciutto is slightly crispy and majorly delicious (just pick a piece up and taste, you'll know). Set aside. Butter 13 x 9 x 2-inch glass baking dish. Whisk flour and cayenne in small bowl. Melt butter in heavy large pot over medium-high heat. Add flour mixture; stir 1 minute (do not brown). Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. Whisk 6 cups assorted cheeses into sauce. Season generously with salt and pepper. Stir in pasta, prosciutto, and asparagus; remove from heat. Layer half of pasta mixture, then half of remaining cheese in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. Bake 30 minutes. Uncover and bake until topping is golden, 10 to 12 minutes.

Calories over 850 per serving. Serves 8 easily.