Introduction
Macaroni and cheese is a beloved comfort food, and when enhanced with the richness of ham and a luxurious cheese sauce, it becomes a dish that is hard to resist. This article explores the ingredients that come together to create a creamy, delicious mac and cheese with ham, perfect for a cozy family dinner or a potluck gathering.
Detailed Ingredients with measures
Cups
500g / 1 lb elbow pasta / macaroni, but any similar size pasta would work
1 tsp cooking salt / kosher salt, for pasta water, half for table salt
200g / 7 oz ham slices (I use ham off-the-bone), diced 1cm / 0.4″
CHEESE SAUCE (MORNAY SAUCE)
75g / 5 tbsp unsalted butter
1/2 cup plain flour / all-purpose flour
3 cups milk, HOT, full fat preferred, but work with lite milk too
1 tsp cooking salt / kosher salt, halve for table salt, +50% for flakes
3/4 tsp black pepper
1/4 tsp ground nutmeg
1 1/2 cups Gruyère cheese, grated, shredded using a standard box grater (tightly packed if using cups)
1/2 cup pasta cooking water
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
Serves 4-6
Cooking pasta and preparing a rich, creamy cheese sauce is a straightforward process that can elevate your meal to a new level. Start by boiling your pasta while you prepare a smooth Mornay sauce enriched with ham and Gruyère cheese. The result is a wonderfully comforting dish that is perfect for any occasion. Enjoy!
Detailed Directions and Instructions
Cook Pasta
Bring a large pot of water to a boil, adding 1 teaspoon of cooking salt to the water. Cook the elbow pasta or macaroni according to the packet instructions, stirring occasionally to prevent sticking. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and briefly rinse it under cold water to stop the cooking process. Set the pasta aside, keeping the pot for the cheese sauce.
Make Roux
In the same pot used for the pasta, melt 75g (5 tbsp) of unsalted butter over medium heat. Once melted, add 1/2 cup of plain/all-purpose flour and whisk continuously for about 2 minutes, until the mixture thickens and transforms into a smooth, glossy paste. Keep an eye on it, ensuring it does not brown; reduce the heat if necessary.
Adding Milk
Gradually add half of the hot milk to the roux while whisking vigorously. It will thicken almost immediately. Once smooth, slowly pour in the remaining milk, continuing to whisk for 30 seconds to 1 minute until the sauce is completely smooth and lump-free. The sauce should be thick enough to leave a trail when a spatula is drawn through it.
Season Sauce
Add 1 teaspoon of cooking salt, 3/4 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg to the sauce. Stir well to combine and enhance the flavor.
Add Cheese and Ham
Stir in 1 1/2 cups of grated Gruyère cheese until fully melted into the sauce. This combination creates the Mornay sauce. Next, add the diced ham to the pot and mix with a wooden spoon.
Finish Sauce
Pour in 1/2 cup of the reserved pasta cooking water, stirring until the sauce becomes silky. Bring the mixture back to a gentle simmer; although it may seem runny, it will thicken once the pasta is added.
Combine Pasta and Sauce
Add the drained pasta into the sauce and stir thoroughly until the pasta is evenly coated. The sauce will thicken as it clings to the macaroni, and if it becomes too thick, add more reserved pasta cooking water to achieve the desired consistency.
Serve
Serve the dish immediately while it’s hot and creamy. For an extra touch, grind some black pepper on top just before serving. Enjoy your meal!
Notes
Ham Options
Any high-quality ham is suitable for this recipe. Classic leg ham works excellently, or try smoked ham for a different flavor. Leftover roast ham is also a great alternative. Avoid using shaved ham as it tends to break down within the sauce, affecting texture.
Nutmeg
Nutmeg is a wonderful addition that brings warmth to creamy sauces, typical of a Béchamel. While freshly grated nutmeg is preferred for a bright flavor, pre-ground nutmeg will suffice. You can skip it if needed, as the dish will still taste great without it.
Cheese Options
Gruyère is ideal for its flavor and melting characteristics. Comté is a close match if available but can be pricey. Swiss or Emmental also work well. If those aren’t accessible, substitute with a good melting cheese like Cheddar, Tasty, or Monterey Jack. Adding finely grated parmesan at the end enhances the depth, especially with milder cheeses.
Adding Milk
Adding the second half of the hot milk gradually while whisking is crucial for a smooth sauce. Quick addition might cause lumps, so take your time to keep everything emulsified. If lumps occur, strain the sauce through a sieve for a smooth finish.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so when reheating, add a splash of milk and warm gently over low heat or in the microwave, stirring occasionally to return it to a creamy texture. The dish is not suitable for freezing as the sauce may split, compromising its texture.
Cook techniques
Cooking Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Stir occasionally to prevent sticking. Reserve some pasta cooking water before draining.
Making a Roux
Melt butter over medium heat in the same pot used for pasta. Whisk in flour and cook for about 2 minutes until smooth and glossy. Do not let it brown; adjust the heat if necessary.
Adding Milk
Slowly pour in half of the hot milk into the roux while whisking continuously. Once combined and thickened, gradually add the remaining milk to create a smooth, lump-free sauce.
Seasoning the Sauce
Incorporate salt, black pepper, and ground nutmeg into the cheese sauce to enhance flavor.
Incorporating Cheese and Ham
Add grated Gruyère cheese and whisk until fully melted. Stir in diced ham using a wooden spoon for even distribution.
Combining Pasta and Sauce
Add the drained pasta to the cheese sauce and stir well to coat. Adjust the consistency by adding reserved pasta water if needed for a creamier texture.
Serving
Serve the pasta immediately while hot and creamy, optionally garnishing with extra black pepper.
FAQ
Can I use a different type of pasta?
Yes, any similar-sized pasta can be used in this recipe.
What type of cheese can I use instead of Gruyère?
Good melting cheeses like Comté, Swiss, Cheddar, or Monterey Jack can be swapped in.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze the cheese sauce?
No, it is not suitable for freezing as the texture may split.
What if my sauce has lumps?
If you encounter lumps, simply pass the sauce through a sieve for a smooth finish.
Conclusion
This creamy ham and cheese pasta dish offers a delightful combination of flavors and textures that is sure to please any palate. The rich Mornay sauce, paired with perfectly cooked elbow pasta and savory ham, creates a comforting meal that’s easy to prepare. Perfect for a weeknight dinner, it brings warmth and satisfaction in every bite.
Classic Mac and Cheese
Combine the cheese sauce with elbow pasta and top with breadcrumbs for a crispy finish.
Pasta Primavera
Add a mix of sautéed seasonal vegetables like bell peppers, zucchini, and peas to the cheese sauce for a burst of color and nutrition.
Mushroom and Spinach Bake
Incorporate sautéed mushrooms and fresh spinach into the cheese sauce, then bake with a topping of cheese for a hearty casserole.
BBQ Chicken Pasta
Mix shredded BBQ chicken with the cheese sauce and pasta for a smoky flavor twist.
Tuna Pasta Bake
Stir in canned tuna and peas into the pasta and cheese mix, then bake until golden for a deliciously different pasta bake.
Buffalo Cauliflower Mac
Roast cauliflower florets tossed in buffalo sauce and mix them into the pasta for a spicy kick.
Truffle Mac and Cheese
Drizzle truffle oil into the cheese sauce for a luxurious touch that elevates the dish to gourmet status.
