Salty prosciutto and fresh peas add color and flavor to this creamy mac and cheese. Toasted panko adds crunch.
Mezze Penne Mac and Cheese with Prosciutto Cotto and Peas
4 pounds Barilla Mezze Penne
1/2 cup extra-virgin olive oil
4 cups panko breadcrumbs
4 tablespoons minced fresh parsley
4 minced garlic cloves
1 1/4 cups butter
4 small diced onion
1/2 cup flour
4 quarts milk
2 cups shredded fontina cheese
2 cups grated asiago cheese
as needed salt
as needed pepper
1 pound diced prosciutto cotto
4 cups green peas