I've been told that combining a cheap meat like bacon with a luxurious product like prosciutto is sinful, but combining two things that I like into a single dish is, to me, an ambitious endeavor at worst.
I used one part sharp cheddar and one part gruyere; that gave the roux a fondue cheese-like consistency, which I am all about. I also added a touch of sriracha as well as chili powder and red pepper flakes into the mix before pouring it over the macaroni.
