Cook pasta according to package directions to al dente. Drain and rinse with cold water; set aside. Preheat oven to 350°F. Butter 8-inch square baking dish.
In pot used to cook pasta, melt butter over medium-low heat. Add 6 tablespoons flour; stir until combined. Add milk and cook until thickened. Add sour cream, parmesan, salt, pepper and spices. When thoroughly mixed, add Grand Cru and gouda. Remove from heat and stir until all of cheese is melted. Adjust spices according to taste.
Mix in prosciutto. Pour into prepared pan and smooth until even. Bake 30 minutes. Remove from oven and cool at room temperature 20 minutes. Cover with plastic wrap and chill overnight.
Heat oil in large Dutch oven until 350°F using candy thermometer. Meanwhile, placer remaining 1/2 cup flour, eggs, and panko into three separate bowls. Slice cold mac and cheese into 24 rectangles, about 1-inch wide and 3-inches long. Dredge slices in flour, then egg, then panko. Set aside until oil is hot.
Fry mac and cheese nuggets for 3-4 minutes in hot oil, until golden. Using a slotted spoon, transfer to paper towel-lined baking sheet. Continue until all nuggets are fried. Allow to cool slightly, then dust with powdered sugar and serve with raspberry jam.