Derby Sage Mac and Cheese with Ham (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
salt |
1 pound cavatappi hollow pasta curls or penne rigate or macaroni with lines |
4 tablespoons butter |
2 cloves garlic, finely chopped |
2 shallots, finely chopped |
freshly ground black pepper |
4 tablespoons flour |
3 cups milk |
12 ounces crumbled sage derby (green-veined sage-scented cheddar) |
12 ounces baked or boiled ham, 1/4-inch thick sliced, and chopped |
one 10- to 12-ounce package frozen chopped organic spinach, defrosted and wrung dry |
1/2 cup grated parmigiano-reggiano |
Directions:
1. Heat a large pot of water to a boil for the pasta. Salt the boiling water and cook the pasta just shy of al dente, 5 to 6 minutes.
2. Meanwhile, heat a deep skillet over medium to medium-high heat. Melt the butter and when it foams, add the garlic and shallots, then season with salt and pepper. Sprinkle in the flour, whisk for 1 minute. Then whisk in the milk and thicken the sauce to coat the back of a spoon. Melt in the Sage Derby cheese, then add the ham. Separate the spinach as you stir it into sauce as well. Toss the pasta with the sauce, and pour into a casserole dish, top with the Parm. Cool and reserve for a make-ahead meal.
3. To serve, preheat the oven to 400 degrees F. Bake from room temp until brown and bubbly, 35 to 45 minutes.
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