Gruyère and Emmentaler Macaroni and Cheese Casserole with Ham and Cubed Sourdough
Gruyère and Emmentaler Macaroni and Cheese Casserole with Ham and Cubed Sourdough might be just the American recipe you are searching for. One serving contains 1013 calories, 62g of protein, and 51g of fat. For $5.6 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 50 minutes. 668 people found this recipe to be delicious and satisfying. Several people really liked this main course. It will be a hit at your Winter event. If you have black forest ham, emmentaler, whole milk, and a few other ingredients on hand, you can make it. It is brought to you by The Culinary Life. With a spoonacular score of 93%, this dish is super. Similar recipes include Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese, Gruyère Macaroni and Cheese, and Rainbow Chard, Turkey, and Gruyere Skinny Macaroni and Cheese.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
8 ounces Black Forest ham, cut into ½-inch cubes
Freshly-ground black pepper
2 cups sourdough bread cubes, each about ½ inch square, crust on
2 tablespoons butter
2 tablespoons Dijon mustard
10 ounces elbow macaroni
8 ounces Emmentaler, shredded
2 tablespoons flour
10 ounces Gruyère, shredded
½ teaspoon sea salt
2 cups whole milk
Equipment:
baking pan
oven
pot
colander
sauce pan
frying pan
Cooking instruction summary:
Preheat the oven to 350°F. Lightly butter an 8-by-8-inch baking dish.Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.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.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.
Step by step:
1. Preheat the oven to 350°F. Lightly butter an 8-by-8-inch baking dish.Cook the pasta in a large pot of salted boiling water until al dente.
2. Drain through a colander and set aside.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.
3. Place the butter in a medium saucepan and melt over medium flame.
4. 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.
5. Remove from heat and stir in salt and pepper.
6. Add mustard and cheese to sauce, stirring until completely melted.
7. Pour pasta into greased baking dish and toss with ham.
8. 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.
9. Let sit 10 minutes before serving.
Nutrition Information:
covered percent of daily need
