FULLY LOADED MAC AND CHEESE

FULLY LOADED MAC AND CHEESE image

Provided by Ellen Bales

Time 1h20m

Number Of Ingredients 20

12 oz elbow macaroni, cooked
4 c diced smoked, fully cooked ham
1 c diced country ham
2 Tbsp olive oil, extra virgin
6 Tbsp butter
1/3 c finely chopped onion
2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1/8 tsp ground red pepper
5 Tbsp all purpose flour
3-1/2 c milk
1-3/4 c heavy cream
2 tsp worcestershire sauce
2 c (8 oz.) shredded extra-sharp cheddar cheese
2 c diced gruyere or swiss cheese
1-1/2 c soft, fresh breadcrumbs
2 Tbsp butter, melted
1 Tbsp minced fresh chives

Steps:

1. Mix together smoked ham and country ham. In a large skillet, saute half of ham mixture in 1 Tbsp. hot oil for 7 to 8 minutes or until lightly browned. Repeat with remaining ham mixture and oil.
2. Melt 6 Tbsp. butter in a large saucepan over medium heat. Add onion and the next five ingredients and saute for 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 for 5 minutes or until slightly thickened. Stir in Worcestershire sauce. Remove from heat and stir in cheddar until melted.
3. Stir in the cooked pasta, ham and Gruyere. Pour into a lightly greased 13x9" baking dish.
4. Place the breadcrumbs and melted butter in a food processor and combine for 6 to 7 seconds. Sprinkle over pasta mixture.
5. Bake in a preheated 350º oven for 40 minutes or until bubbly and golden. Remove from oven and cool on a wire rack for 10 minutes. Top with chives.