Sunday, March 17, 2013

Mac and Cheese w/Ham


Prep Time about 20 minutes, Cook Time: 40-50 minutes; recipe serves 6-8.  The leftovers should make for some mean fried Mac and Cheese cakes! Cooked in a Emile Henry Flame Roaster and served up in EH Salad Bowls.
 
INGREDIENTS

  • 1 Lb. Elbow Macaroni
  • 6 Tbsp. Salted Butter
  • 5 Tbsp. Enriched Flour
  • 1 Tbsp. Corn Starch
  • 1 ½ Tbsp. powdered Mustard
  • ¼+ Tsp. Cayenne
  • 4 Cups 2% Organic Milk
  • 1-12 Oz. Can Evaporated Milk
  • 2 Cups Monterey Jack and Mild Cheddar, shredded
  • 1 ½ Cups Sharp Cheddar Cheese, shredded
  • ½ Cup Parmesan Cheese, shredded fine
  • ½ + Cup Sweet Onion, finely diced
  • ½ + Tsp. Paprika
  • 1 ½ Tsp. Kosher Salt
  • 12 – 16 oz. Baked ham, diced (not smoked)
DIRECTIONS
  1. Fire up the BGE to full flame and grid on the fire ring then bring a large pot of salted water to a boil. 
  2. Add macaroni and cook to al dente.
  3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot on the grid. 
  4. Whisk in the flour, cayenne, paprika, salt,, paprika and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for several minutes making sure it is free of lumps.
  5. Stir in the milk, evaporated milk and onion.  Simmer for ten minutes then stir in 3/4 of the cheese. 
  6. Fold the diced ham and macaroni into the mix and pour into a 2-quart casserole pan.
  7. Top with remaining cheese and Panko bread crumbs. 
  8. Remove grid and place plate setter legs down (indirect set up).  Adjust temperature to 350 degrees.  Place a pizza stone on the plate setter and then place casserole pan on stone.  Bake for 40 minutes then remove from BGE and rest for TEN (10) minutes before serving.
Note:  This SAME procedure works in your indoor oven at 350 for about 50 minutes with a 10 minute rest..

 
Ham and/or Pea Variation – Stir in a ½ cup frozen peas during final 5 minutes; substitute deli sliced ham or eliminate the ham altogether.