Macaroni Ham and Cheese
Add chopped ham to turn a Macaroni Cheese into a hearty main meal.
Servings: 4 servings
Ingredients
- 200 g can evaporated milk
- 300 ml milk, full-cream is best
- 200 g extra mature Cheddar cheese
- 30 g fresh breadcrumbs
- 4 slices thick-cut ham, about 150g
- 50 g butter
- 50 g plain/all-purpose flour
- ½ teaspoon strong mustard (2.5ml)
- Grated nutmeg, about ¼ teaspoon
- Salt to taste
- 250 g macaroni
Equipment
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Grease a 1.5 litre gratin dish
- Mix the milk and evaporated milk, to a total of 500ml. Heat in a microwave or saucepan to below boiling point
- Make the breadcrumbs if necessary
- Grate the cheese
- Put aside about 30g cheese for the topping and mix with the breadcrumbs
- Chop the ham into 1-2 cm squares
- Heat a large pan of water to cook the macaroni
For the Cheese Sauce:
- Melt the butter in a large saucepan over a medium heat. Add the flour and cook for 1-2 minutes
- Add about a quarter of the milk and stir well as it all starts to bubble. Once you have a solid mixture, add the next quarter of the milk and repeat until all the milk is used upIf it’s lumpy, use a stick blender or silisone whisk to smooth it out
- Add the mustard and nutmeg. Add 300g grated cheese, stirring, and taste as you add salt
- When the cheese has melted and the sauce is smooth, take off the heat. Put a lid on the pan to stop a skin forming.
For the Macaroni Ham and Cheese:
- Cook the macaroni in boiling, salted water for two minutes less than the packet says. Drain well
- Add the macaroni to the cheese sauce and stir to coat. Add the ham and stir gently to avoid breaking it up
- Pour into the baking dish
- Sprinkle the cheese and breadcrumb mix over the top
- Cook for 15-20 minutes or until the top is browning and the sauce is beginning to bubble
- Leave to stand for about 20 minutes out of the oven before serving.