Christmas Ham Macaroni Cheese
Macaroni cheese is the perfect vehicle for using up leftover ham, dairy, cheeses, and herbs. Topped with a buttery, cheesy crumb, this version is ever so variable and a true comfort come Boxing Day evening.
Ingredients
For the crumbs:
50g parmesan, finely grated
¾ cup panko crumbs (or use stale bread, blitzed in the food processor to create breadcrumbs)
2 Tbsp olive oil (or use 25g melted butter)
For the macaroni cheese:
300g macaroni, fusilli, or rigatoni (We used Berkelo sourdough pasta)
50g butter
50g flour
1 litre milk and/or cream
1 tsp sweet smoked paprika
½ tsp dry mustard powder (or if using fresh mustard add 1-2 teaspoons just before adding the cheese)
1 tsp salt
150g cheese (we used a combination of Barry Bay’s Pohutukawa red and a sharp cheddar), grated
2 cups ham, diced, (or use turkey, or a combination of both)
2-3 Tbsp chopped herbs, such as chives, parsley etc
Method
Preheat the oven to 180°C.
To make the crumbs: mix 25g of the parmesan with the panko crumbs and olive oil. Set aside.
In boiling, salted water, cook the pasta for 2 minutes less than what the packet directions indicate. Drain and run under cold water, then drain again and drizzle with a little oil to stop it sticking together.
In a medium-sized saucepan, melt the butter and add the flour. Stir with a wooden spoon and cook for 2-3 minutes until golden. Add the sweet smoked paprika and mustard power and cook for 30 seconds, then add the milk and/or cream in a slow and steady stream until well incorporated (switch to a whisk to avoid lumps). Bring up to a gentle simmer, add the salt, and cook gently for 10 minutes, stirring occasionally.
Remove from the stove and add the grated cheese and remaining parmesan, stirring well to combine. Adjust seasonings to taste. Add the pasta, ham, and herbs, and stir well. Tip the mix into a baking dish and sprinkle over the crumbs.
Bake for 25-30 minutes until cooked through.