Macaroni and Cheese With Ham |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Macaroni and cheese Ingredients:
coarse salt |
ground pepper |
1 lb elbow macaroni, cooked and drained |
4 tablespoons butter |
1 small onion, chopped |
1/4 cup all-purpose flour (spooned and leveled) |
4 cups milk |
1/8 teaspoon cayenne pepper (optional) |
1 1/4 cups shredded yellow cheddar cheese |
1 1/4 cups shredded white cheddar cheese |
8 ounces ham, diced into 1/2-inch pieces |
2 slices white bread |
Directions:
1. Preheat oven to 375°. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
5. Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.
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