Macaroni and Cheese With Ham |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A little blue cheese adds a slight tang to the dish. Use whatever variety of ham you prefer. From Saveur magazine. Ingredients:
1 tablespoon unsalted butter, melted |
kosher salt, to taste |
12 ounces rigatoni pasta |
2 slices crustless white bread |
2 teaspoons finely chopped thyme |
1 small onion, finely chopped |
1/2 cup flour |
3 cups milk |
2 cups heavy cream |
12 ounces grated sharp cheddar cheese |
8 ounces roughly chopped cooked ham (any variety will do) |
3 ounces blue cheese, crumbled |
1/2 cup minced flat leaf parsley |
1/4 teaspoon hot sauce, such as tabasco |
4 scallions, finely chopped |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon freshly ground nutmeg |
Directions:
1. Grease a 2-qt. baking pan with 1 tablespoons butter; set aside. Bring a 6-qt.pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside. Pulse bread into crumbs in food processor; mix with 4 tablespoons butter; set aside.
2. Heat oven to 400°F Melt remaining butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6–8 minutes. Whisk in flour; cook 2–3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10–12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30–40 minutes.
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