Mac N Cheese With Leeks And Ham Food

MAC AND CHEESE WITH HAM

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and return to the pot.
• Place the oven rack in the top third of the oven and preheat the broiler.
• Meanwhile, rub the inside of a pot with the clove of garlic. Leave the garlic in the pan and add the milk and the chicken broth. Place over medium heat to warm. Once warmed, remove from the heat and cover to keep warm.
• Place a large skillet over medium high heat. Add the olive oil and heat. Add in the leeks and the thyme and cook, stirring often, until the leeks are wilted, 3-5 minutes. Stir in the ham and season with pepper. Pour into a bowl.
• In the same large skillet, melt the butter. Whisk in the flour and cook for 30 seconds. Slowly whisk in the milk mixture, discarding the garlic. Cook for 3-5 minutes, or until slightly thickened. Season with salt and pepper. Stir in the gruyere and half of the Parmesan. Stir until the cheeses are melted. Stir in a few dashes of hot sauce.
• Pour the cheese sauce over the pasta, then add in the leeks and ham. Stir until combined. Pour the mixture into a 3-quart casserole dish and sprinkle the remaining Parmesan over the top. Place until the broiler until the top is browned, 3-5 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

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.

LEEK MAC AND CHEESE

Steps:

• Preheat the oven to 350°.
• Melt 2 tablespoons of the butter in a large skillet.
• Add the leek greens and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper.
• Cook over low heat until very tender, about 20 minutes.
• Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter.
• Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes.
• Remove from the heat.
• Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
• In a large saucepan of salted boiling water, cook the macaroni until nearly al dente.
• Drain well.
• Add the macaroni and the cheese sauce to the leek greens and stir until combined.
• Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese.
• Bake for about 40 minutes, until bubbling.
• Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes.
• Let stand for 15 minutes before serving.

MACARONI WITH GRUYERE CHEESE SERRANO HAM AND LEEKS RECIPE

Steps:

• Preheat oven to 450ºF.
• Cook pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes, then drain and set aside.
• Heat oil in a medium-sized skillet over medium heat.
• Add the ham and cook until brown.
• Add the leek.
• Then add the cream.
• When the cream begins to simmer, add the Parmigiano Reggiano cheese and pasta, and season with salt and prepare.
• Divide the pasta into 4 oven-proof dishes.
• Top with Gruyere cheese and bread crumbs.
• Bake for about 8 to 10 minutes or until golden brown.
• Remove from oven and sprinkle with chopped chives.
• macaroni will be very hot so it is best to let it sit just a few minutes before serving.