Ham mac ‘n cheese
Ingredients: (Yields 6-8 servings)
350g sharp cheddar, freshly grated
150g parmesan, freshly grated
225g shredded mozzarella
250g pepperjack, freshley grated
4 Tbsp (55g) unsalted butter
1tsp minced garlic
2 Tbsp flour (50g)
350g milk (1.5c)
150g whipping cream (2/3c)
450g cooked elbow pasta
1c of pasta water
1-2c ham, cubed and browned
salt and pepper to taste
For garnish: fresh parsley
Other variations: you can use bacon or pancetta instead of ham, jalapeños, roasted veggies like broccoli and cauliflower, or shredded chicken!
Cook the pasta per the packaging instructions. Save a cup worth of pasta water.
Preheat the oven to 400 degrees F.
Shred all of the cheeses and mix together in a bowl.
In your dutch oven on medium-hi heat, brown the cubed ham, then remove from the dutch oven and set aside.
Add the butter and garlic. Once the butter is melted, whisk in the flour. Turn the heat down to medium.
Once the roux is paste-like, drizzle in the milk and cream while whisking. The mix should be smooth and not lumpy. Do not boil the milk/cream.
Drizzle in the pasta water. Once it is steaming, whisk in handfuls of cheese at a time. (Save a couple of handfuls of cheese to top with at the end.
Don’t dump all the cheese in at once, or you risk splitting the sauce and having a grainy, clumpy cheese sauce. Season with salt and pepper.
When all but 2 handfuls of cheese are added and the sauce is silky smooth, add the cooked pasta and stir with a spoon or spatula.
Turn off the heat, top with cooked ham, and sprinkle the remaining cheese on top.
Bake at 400 degrees with the lid off, 15-20 minutes.
Sprinkle with fresh parsley and allow to cool for 15-20 minutes before serving.