ANOTHER MAC AND CHEESE

When you want some meat in your mac and cheese (and you don't want to spring for lobster, which is delicious), here's a recipe that uses cooked country ham and plum tomatoes.

MACARONI AND CHEESE

serves 4

 

2 T butter, plus more for casserole dish

2 T flour

2 C milk

1 1/2 C grated Monterey Jack chees, plus more for sprinkling

3 1/2 C cooked elbow macaroni

1 C small cubes roasted country ham

1 C canned Italian plum tomatoes, drained

3/4 C coarse bread crumbs (made from stale bread cut into little cubes)

freshly ground black pepper to taste

 

1. Preheat oven to 350. Butter a casserole dish. In a saucepan, heat the 2 T butter until foamy. Sprinkle in flour and whisk until it turns golden, then slowly our in milk, continuing to whisk. Bring to a simmer and let thicken, stirring constantly. Stir in the cheese. It should be a loose sauce. Fold in macaroni, then hem. Add tomatoes by squeezing them into small pieces. Taste and adjust seasoning. If mixture is too thick, add a little milk or drained tomato juice.

 

2. Pour into casserole dish. Sprinkle with bread crumbs and then about 1/4 C cheese. Grind pepper over top. Bake until browned on top, about 25 minutes.