Macaroni With Gruyere Cheese Serrano Ham And Leeks Recipes

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.

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.

GRUYèRE MACARONI AND CHEESE

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and rosemary. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional rosemary if desired.

MACARONI WITH HAM AND CHEESE

Steps:

• Preheat the oven to 425 degrees.
• Bring 3 quarts of water to a boil for cooking the macaroni. Add salt to taste. Add the macaroni and cook 10 to 12 minutes, or until tender. Drain and return to pot.
• Meanwhile, cut the ham into 1/2-inch cubes and set aside. There should be about 2 cups.
• Slice the mushrooms. There should be about 2 cups.
• Cut the Cheddar into slices about 1/4 inch thick. Stack the slices and cut them into 1/4-inch-wide strips. Cut the strips into 1/4-inch cubes. There should be about 2 cups.
• Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Cook for about a minute; then add the milk, stirring rapidly with the whisk. Let simmer about 1 minute and add the nutmeg, Cheddar cheese, and salt and black pepper to taste.
• Heat the remaining tablespoon of butter in a skillet and add the onions and mushrooms. Cook, stirring, until the mushrooms are wilted. Add the ham and cook, stirring, about 1 minute. Add the cheese sauce, the cayenne and cream. Cook, stirring, about 1 minute.
• Pour and scrape the mixture into the macaroni and mix well. Transfer to a buttered 10-cup baking dish. Sprinkle the top with Parmesan cheese and place in the oven. Bake 10 minutes. Turn the broiler to high.
• Brown the macaroni and cheese under the broiler until the top is nicely browned, 2 to 3 minutes.

GRUYèRE MAC AND CHEESE

Steps:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.