Mac ‘N Ham ‘N cheese
And we thought mac and cheese was as American as apple pie! Apparently, Canadians eat 50% more Kraft Mac & Cheese than Americans - or Kraft Dinner as they call it. During the COVID Pandemic it was not to be found on store shelves - one of the first things shoppers hoarded - and the factories that produce this children's favorite, in some cases, the only thing they will eat, ran shifts 24/7 to try to keep up with the demand. Even so, I find it interesting that children often turn their noses up to homemade versions. In fact my daughter would only eat the store brand of mac and cheese, until she realized what adults had been telling her all along - the adult homemade version is better!
Though the exact origin of macaroni and cheese is unknown one can assume the Italians should take the credit as the first recipe was found by food historians in a 13th century Latin text called the Liber de Coquina. This creamy combo made its way to the United States courtesy of Thomas Jefferson who while visiting Italy became enamored with this fashionable pasta dish made with parmesan cheese. He brought back several noodle recipes he couldn't imagine doing without along with a pasta machine, even serving macaroni and cheese at an 1802 state dinner.
Kraft got in on the act in 1937 and adding a packet of powdered cheese to the box (developed in 1918) created the dinner choice of tired moms, poor college students and those of simple tastes. During the Great Depression it fed millions. At 19 cents a box, it could serve four. Today, roughly a million boxes of Kraft Mac and Cheese alone are sold everyday!
But over more recent years, the dish has risen to fine-dining status as well and there are few restaurants that don't serve a version of it, some of the most exotic being made with blue-cheese, brie, mushrooms, lobster with add ins like figs, rosemary and sliced garlic. Now those are combinations no child of mine would have eaten.
I myself am happy to occasionally make up a box of Kraft Mac and Cheese but it is so easy to make your own at home with fresh ingredients and to add whatever your inspiration or pantry suggests. This recipe is one of those with aged, nutty flavored cheeses, smoky ham and a crunchy topping of buttered breadcrumbs and parmesan cheese. I'm glad to say that that finnicky daughter of mine, much prefers homemade mac & cheese now - in fact she broke up with a boyfriend because the boxed version was his favorite dinner!
Mac n' Ham 'n Cheese
1/4 cup butter
1/3 cup flour
2 1/2 cups whole milk, at room temperature
1/2 cup heavy cream, at room temperature
4 ounces sharp yellow cheddar cheese, grated
8 ounces aged white cheddar, grated (such as an Irish cheddar, like Dubliner, or Kerrygold aged white cheddar, or aged New York white cheddar.)
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
1/4 teaspoon garlic powder
dash of Worcestershire sauce
2 tablespoons fresh or dried minced parsley
1 1/2 cups cubed ham, cut into 1/2 inch cubes
8 ounces dry macaroni
3 tablespoons melted butter
1/3 cup finely grated parmesan cheese
3/4 cup fresh or dry breadcrumbs
paprika
-In a large pot bring about 8 cups of water to a boil over high heat. Add salt and then add the pasta. Cook until almost done or "al dente". Drain well and rinse with cold water. Place in large mixing bowl and set aside.
-Meantime, prepare the cheese sauce. In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook while whisking for about 2 minutes. Add the milk and cream a in a slow stream, stirring constantly until smooth. Continue to cook over medium-high heat, stirring frequently until the mixture becomes thick and you see the first bubble of a boil. (If you notice brown bits in your sauce or on your spoon or feel the mixture sticking on the bottom as you stir, lower the heat to medium-low.)
-Remove the pan from the heat and add the grated cheeses, salt, pepper, garlic powder and Worcestershire sauce. Allow the cheese to sit undisturbed on top of the sauce for 5 minutes then stir it into the cream sauce until it is completely melted. If the cheese doesn't melt completely, return to low heat and stir just long enough to complete melting the cheese. (Sauce will be rather thin but don't worry, this creates a creamier finished product and it will thicken as it bakes.)
-Stir in the cubed ham and parsley then taste for seasoning adding more salt and pepper as desired. Pour the cheese sauce over the pasta in the bowl and stir gently until thoroughly mixed.
-Preheat oven to 350 degrees. Generously butter an 8 inch baking dish or cast-iron skillet. Pour or ladle the mac and cheese into the baking dish and smooth out surface.
-Mix melted 3 tablespoons butter, parmesan cheese and breadcrumbs together. Sprinkle over the top of the mac and cheese in the baking dish and finish with a sprinkle of paprika.
-Bake in the oven for 20 - 25 minutes or until the sauce has bubbled up around edges and top is golden. Let sit for 5 minutes before serving. Serves 6 - 8
Prepare cheese sauce, buttered crumbs and macaroni
Creamy, cheesy with smokey ham and crunchy topping. Could it be any tastier?
PERSNICKETY NOTES:
**Freshly grating your cheese, though an extra step, will give you smoother, creamier results as pre-grated cheese is often treated with an anti-clumping agent.
**You can also substitute the ham with crisply fried bacon or sausage slices (smoked sausages, kielbasas, etc.) which have been fried to crisp them up. Or try all 3 together for a bonanza of flavor!
