Macaroni and Cheese with Prosciutto and Salami

Most Americans grew up with some form of macaroni and cheese as part of their culinary repertoire.  You see it on menus at many restaurants with chef-inspired twists of the classic mac and cheese and there are countless varieties displayed for sale at the market which suggests this dish is not merely a trend, it is an American staple.   The beauty of the dish is that it is so simple to make and you can create so many variations simply by changing the cheeses, adding different proteins, mixing in fresh herbs and making it your own with the flavors you love...that's what I did with this version, enjoy!

Ingredients
1/2 Lbs Elbow Macaroni Pasta
1 Tablespoon Fresh Chives
1.5 oz Genoa Salami (equates to about a 1/2 cup when sliced)
1.5 oz Prosciutto (equates to about a 1/2 cup when sliced)
1 Cup Grated Sharp Cheddar Cheese
1/2 Cup Grated Gruyere Cheese
1/2 Cup Grated Smoked Mozzarella Cheese
1/4 Cup Grated Romano Cheese
1 Cup Panko Bread Crumbs
1Stick Butter
3 Tablespoons Flour
2 Cups 2% Milk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Italian Seasoning

Preparation

1. Preheat oven to 400 Degrees
2. Cook Pasta until al dente, drain and set aside
3. Dice Salami and Prosciutto
4. Chop Chives
5. In sauce pan, on medium heat melt 1/2 cube butter.  Add flour and whisk combined.  Turn to medium low, slowly add milk and whisk until thickened (approximately 4 minutes)
6. Add cheddar, Gruyere and mozzarella cheese and stir to melt. Once  the cheese is melted, add chives and salt and pepper. Add pasta and mix thoroughly.
7. Melt 1/2 butter in microwave
8. In a small bowl, combine melted butter, panko bread crumbs and Italian seasoning.  Mix until combined thoroughly. 
9. Grease a 8 inch Square Baking Dish
10. Pour pasta into baking dish and top with bread crumb mixture spreading evenly
11. Top with Romano Cheese
12. Cook uncovered for 20-25 minutes until brown and bubbly

Enjoy!