Mac N Cheese With Leeks And Ham Recipes

MACARONI AND CHEESE WITH HAM

Steps:

• Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
• Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
• In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

MAC 'N' CHEESE WITH LEEKS AND HAM

Steps:

• Rub a small saucepan with garlic; leave the garlic in the pan
• Add the milk and stock, and heat over medium just until warm
• Remove from heat and cover to keep warm
• Bring a large pot of water to a boil for the pasta
• In a deep skillet or wide saucepan, heat the EVOO, one turn of the pan, over medium to medium-high
• Add the leeks and thyme, and cook, stirring occasionally, until leeks are wilted, 3-5 minutes
• Stir in the ham, season with salt and pepper, and transfer to plate
• Add the butter to the skillet
• Once the butter melts, add the flour and whisk one minute to make a roux
• Whisk the warm milk mixture into the roux and season with salt, pepper and nutmeg
• Simmer, stirring occasionally, until slightly thickened, 3-5 minutes
• Position a rack in the upper third of the oven; preheat the broiler
• Salt the boiling water and add the pasta
• Cook, stirring often, until al dente
• Stir the Gruyère and half the Parmigiano-Reggiano into the besciamella (white sauce) and add a few dashes of Tabasco; season
• Drain the pasta and add to the sauce along with the leek and ham mixture
• Transfer to a 3-quart casserole dish and top with the remaining Parmigiano-Reggiano
• Broil until the filling is bubbly and top is browned, 2-3 minutes

CHEESY LEEKS & HAM

Steps:

• Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
• Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

MAC 'N' CHEESE WITH HAM

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, parsley, mustard and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted., Drain macaroni; add to cheese sauce. Stir in the ham, asparagus and mushrooms. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

MACARONI AND CHEESE WITH HAM

Steps:

• Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.
• Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.

MACARONI CHEESE WITH LEEKS

Steps:

• Preheat the oven to 200C/fan 180C. Cook the macaroni.
• Heat the oil in a pan and add the garlic and leeks and allow to soften.
• Melt the butter in a pan.Stir in the flour gradually.
• Add the milk gradually, stirring to avoid lumps.Add the mustard.
• Add the cheese and stir the mixture until it has melted into the sauce.
• Stir the leeks into the sauce. Add the cooked pasta.
• Put the mixture into an oven proof dish, top with cheese and bake for 20mins.