Maccheroni cheese with gorgonzola dolce & San Daniele prosciutto

(Maccheroni al forno con gorgonzola dolce e prosciutto)

Serves 6

500 g (1 lb 2 oz) good-quality dried short maccheroni pasta

850 ml (28¾ fl oz) béchamel sauce

fine sea salt, to taste

freshly ground white pepper, to taste

200 g (7 oz) thinly sliced San Daniele prosciutto

100 g (3½ oz) emmental cheese, thinly sliced

200 g (7 oz) gorgonzola dolce latte cheese, crumbled

100 g (3½ oz/1 cup) freshly grated Parmigiano Reggiano cheese

Preheat the oven to 180°C (350°F/Gas 4). Cook the pasta in abundant salted boiling water until slightly under al dente. Drain the pasta and mix with 700 ml (24 fl oz) of the béchamel sauce and set aside. Check and adjust seasoning of sea salt and white pepper, keeping in mind that the rest of the ingredients are quite salty.

To assemble the maccheroni cheese bake, grease a 24 x 20 x 5 cm (9½ x 8 x 2 inch) ovenproof baking dish. Layer the ingredients much like making a lasagne. Spread half of the pasta and béchamel mix into the base of the dish followed by half of the prosciutto and the emmental cheese. Add the remaining pasta mix, remaining prosciutto and the gorgonzola. Spread the remaining béchamel over the top and finish with the freshly grated Parmigiano Reggiano cheese. Bake for 25–30 minutes or until golden brown on top.