Lunch: The City and The Country Mac and Cheese Recipe | MyRecipes

Smoky cubes of brined city ham and salty bits of country ham give this main-course mac its name and savory appeal. Pasta enrobed with a creamy sauce and melting pockets of gooey cheese take it over the top.

Ingredients

12 ounces elbow macaroni or cavatappi pasta
4 cups diced smoked, fully cooked ham
1 cup diced country ham
2 tablespoons vegetable oil
6 tablespoons butter
1/3 cup grated onion
2 teaspoons dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground red pepper
5 tablespoons all-purpose flour
3 1/2 cups milk
1 3/4 cups heavy cream
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
2 cups (8 oz.) shredded extra-sharp Cheddar cheese
2 cups diced Gruyère or Swiss cheese
1 1/2 cups soft, fresh breadcrumbs (about 4 white bread slices)
2 tablespoons butter, melted
1 tablespoon minced fresh chives

Instructions

Preheat oven to 350 °. Prepare pasta according to package directions for al dente.
Stir together smoked ham and country ham. Sauté half of ham mixture in 1 Tbsp. hot oil in a large skillet 7 to 8 minutes or until lightly browned. Repeat with remaining ham mixture and oil.
Melt 6 Tbsp. butter in a large saucepan over medium heat. Add onion and next 5 ingredients, and sauté 30 seconds or until fragrant. Add flour, and cook, stirring constantly, 2 minutes or until golden brown and smooth. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats a spoon. Stir in horseradish and Worcestershire sauce. Remove from heat, and stir in Cheddar cheese until melted. Stir in pasta, ham, and Gruyère; pour into a lightly greased 13- x 9-inch baking dish.
Process breadcrumbs and 2 Tbsp. melted butter in a food processor 6 to 7 seconds to combine. Sprinkle over pasta mixture.
Bake on an aluminum foil-lined jelly-roll pan at 350 ° for 30 minutes or until bubbly and golden. Remove from oven to a wire rack, and cool 15 minutes. Top with chives.
Note: We tested with Cracker Barrel Extra Sharp Cheddar.

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