Description
The secret is its simplicity. Tender cooked macaroni, a creamy cheese sauce, and a crisp top from the oven.
Ingredients
Units
Scale
- 9 oz elbow macaroni
- 9 oz diced ham
- 2 1/2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 3/4 cups milk
- 2 leeks
- 2 tablespoons panko breadcrumbs
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon nutmeg
Instructions
- Slice 2 to 3 leeks into (half) rings. Melt a generous knob of butter in a skillet and gently cook the sliced leeks over medium heat for about 10 minutes until soft.
- Meanwhile, cook 9 oz macaroni in salted water for about 10 minutes until al dente. Preheat the oven or broiler to 400°F.
- Make the cheese sauce. Melt 3 tablespoons butter in a small saucepan over medium heat, making sure it does not brown. Add 1/3 cup all-purpose flour and whisk briefly to form a roux.
- Gradually pour in about 1/3 cup milk while whisking. Repeat with the remaining milk in batches of about 1/3 cup until you have a smooth, thick sauce.
- Stir about just under 1 1/4 cups shredded sharp cheddar cheese into the sauce along with 1 teaspoon nutmeg. For extra flavor, add 1 to 2 tablespoons Dijon mustard.
- Drain the macaroni and add it to the cooked leeks together with 9 oz diced ham. Mix well and transfer everything to a medium baking dish.
- Pour the cheese sauce over the mixture and sprinkle with the remaining 1 1/4 cups shredded sharp cheddar cheese and about 2 tablespoons breadcrumbs. Place under the broiler for about 15 minutes until the top is golden and crisp. Serve right away.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Boiling, Sautéing
- Cuisine: American