Chef Knecht

6 T Butter
6 T Whole wheat flour
1 cup Finely diced red onion and or green, leek, white or yellow onion
1 T Finely chopped fresh thyme
1 T Finely chopped fresh rosemary
1 T Finely chopped sun dried tomato
1 1/2-2 cups Heavy cream
1 1/2-2 cups Chicken stock
2 cups White cheddar shredded
1 cup Fontina and or asiago, Reggiano, Parmesam, or Mozzarella
Kosher salt and fresh ground pepper
1/2 cup Sharp yellow cheddar cheese shredded
4-6 cups of your favorite pasta cooked half way, I like cavatappi(spiral tube macaroni) Par cooking your noodles, helps the sauce absorb into the noodles while it bakes.
2 cups Large dice prosciutto

Using a 6 qt heavy bottomed pot to saute onions on med-high with butter until translucent-5 minutes. Turn heat down to medium and add flour, stirring constantly for 5 minutes. Now the flour and butter come together into a roux. Add 1 1/2 cups chicken stock and whisk until roux is incorporated and most of the lumps are gone. Start to add your cheese 1 cup at a time, continuing to whisk and keeping an eye on the heat. You want to keep a slow simmer going without burning the bottom. Once your cheese is mixed in, decide if you need that other 1/2 cup of chicken stock to get the desired consistency you want. Next add your heavy cream and simmer sauce another 5 minutes. Add the thyme, rosemary, sun dried tomato, kosher salt and pepper. Be mindful while adding the salt, since prosciutto is salty.
Pour 1/2 of the cheese sauce into a 9×13 pan, add noodles and pour the rest of the sauce over top. Sprinkle prosciutto and shredded cheddar to finish.
Bake in 350 degree oven covered for 25-30 minutes. Check the noodles for texture and the sauce for consistency, if the sauce looks to be getting dry pour 1/2 cup of chicken stock and 1/2 cup of heavy cream around the edge of the pan. Return to oven to finish baking if needed then broil to crisp up prosciutto and brown the cheddar. Seriously! Mac and Cheese.