INGREDIENTS
1 tbsp
Chicken base
8 oz
Prosciutto
3 tbsp
Chives
2 cloves
Garlic
3 oz
Sun-dried tomatoes
1 1/2 tsp
Lemon juice
14 oz
Elbow macaroni pasta, multigrain or regular
1/2 tsp
Black pepper
9 tbsp
Flour
1 tsp
Italian seasoning
1 pinch
Nutmeg, ground
1 3/4 tsp
Salt
1/4 tsp
White pepper, ground
1 1/2 tbsp
Olive oil
1 cup
Panko bread crumbs
6 tbsp
Butter
1 1/2 cups
Cheddar, heaping grated sharp white
1 1/2 cups
Gruyere cheese, heaping grated
1/4 cup
Gruyere cheese, grated
2 cups
Half and half
1 1/2 cups
Jalapeno jack cheese, heaping grated
1/4 cup
Jalapeno jack cheese, grated
4 cups
Low-fat milk
1/4 cup
White cheddar cheese, grated sharp