Macaroni and Cheese with Ham (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
salt |
1 pound cavatappi (hollow corkscrew shaped pasta) or other short cut pasta |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1 cup chicken stock |
1 1/2 cups whole milk |
freshly ground black pepper |
a few grates nutmeg |
1 cup shredded gruyere |
1 cup shredded white sharp cheddar |
2 tablespoons dijon mustard |
1/4 pound french ham, deli sliced, finely chopped |
Directions:
1. Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.
2. Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.
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