Preheat the oven to 350°F/176°C.
Grease a 4 quart (4L) casserole dish with olive oil and set aside.
Thinly slice onions. In a large skillet over medium-high heat add 1 tablespoon (15g) butter and 2 tablespoons (30ml) olive oil, and a pinch of salt. Add onions, stirring to coat, and reduce the heat to medium-low. Let onions simmer and caramelize for approximately 45 minutes to 1 hour, stirring often. Set aside.
Bake prosciutto on a parchment lined baking sheet for 5 minutes until crispy. Remove and set aside. Crumble when cool to touch.
Add panko bread crumbs and melted butter to a small bowl and set aside.
Cook macaroni as per directions. Drain and set aside with lid to prevent drying out and sticking. While macaroni is cooking begin making the roux for the cheese sauce.
In a large dutch oven or pot, melt butter and olive oil over medium heat. When melted whisk in flour then gently add the cream stirring until smooth and silky. Add salt and pepper to season. Next, add each of the cheeses stirring continuously until sauce is thick. Add the macaroni and combine until coated. Add additional seasoning if required.
Add ⅓ of macaroni to the greased casserole dish. Add ⅓ of the carmelized onions and ⅓ of the crispy crumbled prosciutto pieces over macaroni. Repeat until casserole is filled, saving a little caramelized onions and prosciutto to garnish dish. Top with panko bread crumbs and bake for 25-30 minutes til bubbly and golden brown. Garnish with onions and prosciutto and serve immediately.
Preheat the oven to 350°F/176°C.
Grease a 4 quart (4L) casserole dish with olive oil and set aside.
Thinly slice onions. In a large skillet over medium-high heat add 1 tablespoon (15g) butter and 2 tablespoons (30ml) olive oil, and a pinch of salt. Add onions, stirring to coat, and reduce the heat to medium-low. Let onions simmer and caramelize for approximately 45 minutes to 1 hour, stirring often. Set aside.
Bake prosciutto on a parchment lined baking sheet for 5 minutes until crispy. Remove and set aside. Crumble when cool to touch.
Add panko bread crumbs and melted butter to a small bowl and set aside.
Cook macaroni as per directions. Drain and set aside with lid to prevent drying out and sticking. While macaroni is cooking begin making the roux for the cheese sauce.
In a large dutch oven or pot, melt butter and olive oil over medium heat. When melted whisk in flour then gently add the cream stirring until smooth and silky. Add salt and pepper to season. Next, add each of the cheeses stirring continuously until sauce is thick. Add the macaroni and combine until coated. Add additional seasoning if required.
Add ⅓ of macaroni to the greased casserole dish. Add ⅓ of the carmelized onions and ⅓ of the crispy crumbled prosciutto pieces over macaroni. Repeat until casserole is filled, saving a little caramelized onions and prosciutto to garnish dish. Top with panko bread crumbs and bake for 25-30 minutes til bubbly and golden brown. Garnish with onions and prosciutto and serve immediately.
