The City and The Country Mac and Cheese

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Smoky cubes of brined city ham and salty bits of country ham give this main-course mac its name and savory appeal. Pasta enrobed with a creamy sauce and melting pockets of gooey cheese take it over the top.

Yield: Makes 8 to 10 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 25 Minutes


Ingredients

  • 12 ounces elbow macaroni or cavatappi pasta
  • 4 cups diced smoked, fully cooked ham
  • 1 cup diced country ham
  • 2 tablespoons vegetable oil
  • 6 tablespoons butter
  • 1/3 cup grated onion
  • 2 teaspoons dry mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground red pepper
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
  • 2 cups diced Gruyère or Swiss cheese
  • 1 1/2 cups soft, fresh breadcrumbs (about 4 white bread slices)
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh chives

Preparation

  1. 1. Preheat oven to 350°. Prepare pasta according to package directions for al dente.
  2. 2. Stir together smoked ham and country ham. Sauté half of ham mixture in 1 Tbsp. hot oil in a large skillet 7 to 8 minutes or until lightly browned. Repeat with remaining ham mixture and oil.
  3. 3. Melt 6 Tbsp. butter in a large saucepan over medium heat. Add onion and next 5 ingredients, and sauté 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, 5 minutes or until slightly thickened and mixture coats a spoon. Stir in horseradish and Worcestershire sauce. Remove from heat, and stir in Cheddar cheese until melted. Stir in pasta, ham, and Gruyère; pour into a lightly greased 13- x 9-inch baking dish.
  4. 4. Process breadcrumbs and 2 Tbsp. melted butter in a food processor 6 to 7 seconds to combine. Sprinkle over pasta mixture.
  5. 5. Bake on an aluminum foil-lined jelly-roll pan at 350° for 30 minutes or until bubbly and golden. Remove from oven to a wire rack, and cool 15 minutes. Top with chives.
  6. Note: We tested with Cracker Barrel Extra Sharp Cheddar.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

The City and The Country Mac and Cheese Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy