Ingrédients pour Macaroni And Cheese With Ham
- Garlic
- Olive Oil
- 1/2 cup finely chopped shallots
- Whole Milk
- Whipping Cream
- Fresh Thyme
- Lemon, Rind Of
- Extra Sharp Cheddar Cheese
- Parmesan Cheese
- Ditalini
- 1 1/2 cups diced cooked ham
- Fresh Parsley
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Comment préparer Macaroni And Cheese With Ham
- Preheat oven to 350°F (175°C). Cut 1/4 inch off the top of 1 head of garlic to expose the cloves.
- Place garlic, cut-side up, on a sheet of foil.
- Drizzle with 1/2 tablespoon olive oil.
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Wrap tightly with foil.
- Bake until the skin is golden brown and cloves are tender, about 55 minutes.
- Let cool slightly, then squeeze the roasted garlic cloves from their skins.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat.
- Add 1/2 cup finely chopped shallots and sauté until tender, about 4 minutes.
- Whisk in 2 cups whole milk, 1 cup heavy cream, 1 tablespoon fresh thyme leaves, zest of 1 lemon, and the roasted garlic cloves.
- Simmer over medium heat, stirring occasionally, until the sauce is reduced to 2 3/4 cups, about 30 minutes.
- Reduce heat to low. Gradually whisk in 2 cups shredded sharp cheddar cheese, 1 cup shredded Gruyère cheese, and 1/2 cup grated Parmesan cheese, stirring until melted and smooth.
- Meanwhile, cook 1 pound elbow macaroni in a large pot of boiling salted water until al dente, about 8-10 minutes. Stir occasionally.
- Drain the pasta well.
- In a large bowl, combine the cheese sauce, cooked pasta, 1 1/2 cups diced cooked ham, and 1/4 cup chopped fresh parsley.
- Season to taste with salt and pepper. (Remember to taste *after* combining all ingredients!)
- Transfer to a greased 9x13 inch baking dish. (Optional: Top with bread crumbs and extra cheese.)
- Bake for 20-25 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
26g
Fat
153g
Carbs
22g
