Gruyère And Emmentaler Macaroni With Ham And Cubed Sourdough From 'Melt: The Art Of Macaroni And Cheese' Recipe Recipe

Name: Gruyère And Emmentaler Macaroni With Ham And Cubed Sourdough From 'Melt: The Art Of Macaroni And Cheese' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces elbow macaroni; 2 cups whole milk; 2 tablespoons butter; 2 tablespoons flour; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons Dijon mustard; 10 ounces Gruyere, shredded; 8 ounces Emmentaler, shredded; 8 ounces Black Forest ham, cut into 1/2-inch cubes; 2 cups sourdough bread cubes, each about 1/2 inch square, crust on

Servings: persons

10 ounces elbow macaroni
2 cups whole milk
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
10 ounces Gruyere, shredded
8 ounces Emmentaler, shredded
8 ounces Black Forest ham, cut into 1/2-inch cubes
2 cups sourdough bread cubes, each about 1/2 inch square, crust on

1
Preheat the oven to 350u00b0F. Lightly butter an 8-by-8-inch baking dish.
2
Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
3
To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon-a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and stir in salt and pepper. Add mustard and cheese to sauce, stirring until completely melted.
4
Pour pasta into greased baking dish and toss with ham. Pour the cheese sauce over the top of the pasta and stir gently to incorporate into the ham and noodles. Top liberally with bread cubes, slide into the oven, and bake for 30 minutes. Let sit 10 minutes before serving.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces elbow macaroni, 2 cups whole milk, 2 tablespoons butter, 2 tablespoons flour, and more.

Yes, Gruyère And Emmentaler Macaroni With Ham And Cubed Sourdough From 'Melt: The Art Of Macaroni And Cheese' Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gruyère And Emmentaler Macaroni With Ham And Cubed Sourdough From 'Melt: The Art Of Macaroni And Cheese' Recipe

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