← Back to Search Results
baking American
Macaroni & Cheese with Mushrooms & Ham

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This version of macaroni & cheese is a fairly sophisticated one–full of creamy cheddar and Gruyere cheeses, mushrooms, and ham–so it’s great for wintertime entertaining. Although it’s very good with classic elbow macaroni, try making it with curly cavatappi.

Yield: Serves 6 to 8

Ingredients

  • 5 tablespoons unsalted butter, plus more for the dish
  • ¼ cup unbleached all purpose flour
  • 2 cups warm whole milk
  • 2 cups (½ pound) grated sharp cheddar cheese
  • 2 cups (½ pound) grated Gruyere cheese
  • ½ teaspoon ground nutmeg
  • Pinch of cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1½ cups diced onion
  • ½ cup white or cremini mushrooms, stemmed and thinly sliced
  • ½ cup shiitake mushrooms, stemmed and thinly sliced
  • ½ pound cooked ham, cut into ¼-inch dice
  • 1 cup heavy cream
  • 1 pound elbow macaroni or cavatappi pasta
  • 4 tablespoons freshly grated Parmesan cheese

Directions

1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.

2. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Whisk in the milk until thoroughly blended. Cook, whisking constantly, until the mixture begins to thicken. Remove from the heat and stir in the cheddar and Gruyere cheeses, nutmeg, cayenne pepper, and salt and pepper to taste.

3. Melt the remaining 1 tablespoon of butter in a skillet and add the onion and mushrooms. Cook, stirring, until softened. Add the ham and cook, stirring, about 1 minute. Stir into the cheese sauce. Stir the cream into the sauce and stir to blend well.

4. Meanwhile, bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and return the macaroni to the pot. Add the cheese sauce and stir to blend well. Spoon the mixture into the prepared dish and sprinkle with the Parmesan cheese. (The dish may be prepared up to this point and refrigerated, covered, up to 8 hours ahead of time. Bring to room temperature before baking.)

5. Bake until the mixture is hot and bubbling, about 25 to 30 minutes. Remove and turn on the broiler. Brown the macaroni and cheese under the broiler until the top is nicely browned, about 3 minutes. Serve at once.


© 2008 Barbara Scott-Goodman

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

749kcal (37%)
892mg (37%)
53g
3g
45g (69%)
0g
26g (130%)
13g
2g
145mg (48%)
6g
33g
70mg
477mg
366mcg RAE (12%)
3mg (4%)
617mg (62%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mom-a-licious Mom-a-Licious
by Domenica Catelli
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
desserts-4-today Desserts 4 Today
by Abby Dodge
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?