Macaroni and Cheese with Ham - Some Things Just Belong Together

I’ve written this before…some things just belong together…like carrots parsnips and onions, peas and carrots, apples and peanut butter, cookies and milk and while not original everyone needs a recipe for macaroni and cheese.  I didn’t do anything fancy here with cheeses or spices.  I just used good quality cheddar and Jack cheeses and béchamel sauce …sometimes it’s nice to go back to the basics and keep it simple. 

Serves 6-8

Ingredients

½ cup flour

½ cup butter

4 cups whole milk

1-teaspoon nutmeg, grated

16oz Vermont cheddar cheese, grated

8oz Monterey Jack cheese, grated

4 cups cooked ham, diced

24oz-cooked pasta, like rigatoni about 1-½ boxes

½ cup panko breadcrumbs

½ cup Parmesan cheese, grated

Preheat oven to 375°F. Cook flour and butter in a large saucepan whisking to remove any lumps.  Cook roux for 7-10 minutes over a low heat that will remove any floury taste. Gradually pour in milk, a little at a time, whisking until smooth and there are no lumps (hint:  pour a little milk in, let it get warm, then whisk briskly).  Sprinkle in nutmeg, continue adding milk and whisking until sauce is smooth and velvety.  Add cheeses and stir until melted and smooth again.  Mix pasta and ham in an oven proof-baking dish, spoon cheese sauce over and stir to combine.

Cover with foil and bake for 35 minutes until just bubbling.  Mix panko and Parmesan in a small bowl.  Remove foil from dish, sprinkle top with panko mixture, return to oven and continue baking for another 10-15 minutes until the top is crispy and begins to darken.  Remove from oven and let sit for 5 minutes before serving.