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After a few failed attempts, Tommy and I have finally found a mac 'n' cheese recipe that we like. I have been looking for a mac 'n' cheese that is cheesy, creamy, and full of flavor. Comfort food. And it had to be able to stand on its own for a meal. Because I like mac 'n' cheese. A lot. I think that different cheeses can be substituted, but that there should always be extra sharp cheddar no matter what. The ham was also something I added because we wanted some meat. The saltiness of the ham gives it a nice flavor though. Also a warning if you make it, I think that when you add the evaporated milk, it smells bad. But don't worry! It will taste great.
Ingredients
1 cup panko
3 tbsp melted butter
1/4 cup grated parmesan cheese
1 lb pasta (preferably pipette, shells, or elbows)
4 tbsp butter
5 tbsp AP flour
3 12-oz. cans evaporated milk
1/8 tsp. ground nutmeg
1 tsp. ground mustard seed
2 tsp. kosher salt
5 oz. American Cheese
8 oz. extra sharp cheddar cheese
3 oz. monterey jack cheese
1/2 cup reserve pasta water
1 1/4-inch slice of deli ham cut into small bitesize cubes
Preparation
Heat oven to 350
Boil water and cook the pasta according to directions on box. When draining pasta, reserve 1/2 cup for later.
Mix the panko, butter and parmesan together to make a crumb-mixture. Set aside for later.
Meanwhile, prepare a roux by heating (over medium heat) 4 tbsp butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a bechamel sauce) should have thickened up.
Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked pasta and stir until pasta is coated. Mix in the ham. Pour into a 9X13" pan. Cover the top with the panko mixture.
Bake for 25 minutes. Let sit for 5 to 10 minutes before serving.
Ingredients
1 cup panko
3 tbsp melted butter
1/4 cup grated parmesan cheese
1 lb pasta (preferably pipette, shells, or elbows)
4 tbsp butter
5 tbsp AP flour
3 12-oz. cans evaporated milk
1/8 tsp. ground nutmeg
1 tsp. ground mustard seed
2 tsp. kosher salt
5 oz. American Cheese
8 oz. extra sharp cheddar cheese
3 oz. monterey jack cheese
1/2 cup reserve pasta water
1 1/4-inch slice of deli ham cut into small bitesize cubes
Preparation
Heat oven to 350
Boil water and cook the pasta according to directions on box. When draining pasta, reserve 1/2 cup for later.
Mix the panko, butter and parmesan together to make a crumb-mixture. Set aside for later.
Meanwhile, prepare a roux by heating (over medium heat) 4 tbsp butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a bechamel sauce) should have thickened up.
Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked pasta and stir until pasta is coated. Mix in the ham. Pour into a 9X13" pan. Cover the top with the panko mixture.
Bake for 25 minutes. Let sit for 5 to 10 minutes before serving.