- Serves: 4-5 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- 8 ounces Caselficio dell’ Alta Langa ‘Pecora Rossa’ cheese
- 1/2 pound chopped La Quercia Prosciutto Americano
- 1 firm local organic Gala apple, seeded and chopped
- 1/2 pound dried macaroni noodles
- 1/2 large sweet onion
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 and 1/2 cups milk
- salt and pepper
- 1/4 cup unsalted butter
Cook the noodles in 6 cups of water until al denté, drain and set aside.
In the same pot cook the prosciutto until slightly browned. Remove the cooked prosciutto. Add the onions to the pan and saute for 3 minutes. Add the apples and saute for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles.
Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture for 3 minutes, whisking constantly. Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well.
When the sauce mixture just barely returns to a boil, turn off the heat and stir in the shredded cheese one handful at a time. Return the cooked pasta, bacon, onions and apples to the pot. Taste, and add salt and pepper as needed. Serve hot!