RECIPE: Any of you amazing cooks have advice on how to "plus" this REC: Baked Macaroni and Cheese with Ham?

RECIPE:
M

michael-in-phoenix

Well-known member
I making a basic mac and cheese with ham for a friend who is quite the picky eater. I'm going to use the basic recipe below, subbing a few ingredients for the ones listed. I'll probably add a mixture of whole milk and half 'n half, plus an extra 1/2 cup because she likes her mac 'n cheese 'saucy'. I will probably add 1 cup of sharp cheddar, 1 cup of white cheddar and 1 cup of shredded American cheese, instead of 3 cups of cheddar.

My question is this: do any of you fine cooks have any secrets when it comes to giving this dish a boost? I cannot add dijon, mustard powder or bell pepper, tomatoes, etc., as that would probably send her screaming into the night.

Any suggestions?

Baked Macaroni and Cheese with Ham

8 ounces elbow macaroni (about 2 cups uncooked)

2 cups milk

1/4 cup flour

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

8 ounces ham, chopped

4 green onions, thinly sliced, optional

3 cups shredded Cheddar cheese, divided

1 cup soft bread crumbs

2 tablespoons butter, melted

Heat the oven to 350°. Lightly butter a 2-quart baking dish or spray with nonstick cooking spray.

Cook the macaroni following package directions; drain in a colander and rinse with hot water. Set aside.

Meanwhile, in a medium saucepan, combine the milk and flour; whisk to blend thoroughly. Stir in the salt, onion powder, and pepper. Cook, stirring, over medium heat until thickened and bubbly. Stir in the chopped ham, green onions, if using, and 2 cups of the shredded cheese.

Combine the drained macaroni with the sauce, stirring until well blended.

In a bowl, combine the bread crumbs with the 2 tablespoons of melted butter, stirring until all of the bread crumbs are moistened.

Spoon the macaroni mixture into the prepared baking dish. Sprinkle with the remaining 1 cup of shredded cheese, then sprinkle the buttery bread crumbs over the cheese layer.

Bake for 30 minutes, or until hot and bubbly.

Serves 6

 
Suggestion: (inside, please) . . .

If your friend likes it saucy and creamy, make sure to add a slice or two of a processed cheese like Velveeta. I see you have American cheese in there; I don't know if American is the same as Velveeta). I have found that just a slice or two in a recipe of the size of the one above makes a very creamy, smooth, saucy sauce.

Also, since she wants it saucy, you could think about making the sauce first, toasting the breadcrumbs, then cooking the macaroni. Then while the macaroni is piping hot after draining, mix with the sauce, pop into the baking bowl, top with the breadcrumbs, and *broil* instead of bake to make sure that sauce does not dry out or become all absorbed by the mac. Everything is hot and ready to go, so broiling will not dry it out like a spell in the oven might.

I also suggest using More sharp cheddar, and some good melting cheese like a Muenster or soft, buttery Jack instead of the white cheddar.

 
--and unless she is a "super taster" you could probably sneak in . . .

a little prepared yellow mustard for a little zing and color.

 
You would be amazed at what some mayo will do for a dish like this. I add it to mac and cheese,

and quiches and all white sauces.
Too bad about the dijon, but maybe not a tart mustard but a sweet German mustard--not much--just along with the mayo.
Bread crumbs also are the bomb--what could be sprinkled into them for a boost--parm?

 
Would a bit of bleu cheese throw her for a loop?

My brother used to make a killer mac and cheese and he'd always add some variety of bleu cheese and that really sparked it up.

 
I just made a half-batch of Tyler Florence's *Stretchy Mac & Cheese.* His secret?

Muenster cheese cut into cubes and added right before baking.

In his cookbook, they actually tested eight different cheese to get the streeeeeeeeeeeetchiest cheese. And Muenster won, hands down.

It was tasty but a tad flat--I think because Muenster doesn't have much flavor on its own. I thought adding cheddar and a shot of harissa would help.

By the way, it's perfect out of the oven (it actually looks EXACTLY like the photo), but a bit dry upon reheating.

http://www.williams-sonoma.com/recipe/stretchy-mac-and-cheese.html

 
I love Fontina cheese for the taste and the way it melts. Also, what about a good amount

Créme Fraiche.

 
I have some sliced muenster that will probably go over the top. It really doesn't have...

...much flavor. I can't cube it like Tyler, but I was thinking it would work well in the gooey/stringy department.

Michael

 
I saw some fontina at the market. Now I wish I'd picked some up.

Creme fraiche is an interesting idea. Some recipes do add some sour cream to the liquid.

Thanks,

Michael

 
For the REALLY good fontina flavor, get the Italian. Danish is pretty much like jack or mild muenste

to me.

 
Here is what I would do

If I were making it I would use the same cheeses you list but make sure the American is Kraft because it gets really creamy. I would omit the green onion & onion powder but chop a small yellow onion (saute in some butter then in the same pan start your sauce). Once the sauce is done add about 1/2 cup Pace Picante Sauce or your favorite salsa and some blanched broccoli just before baking.

 
If Michael's friend is a purist about the Mac and cheese, broccoli may not be a welcomed

ingredient. I love broccoli but I do NOT like it in Mac and cheese, soups or salads.

 
That's to bad because Judy is right. It really adds something to

a Mac and Cheese. Just a little bit and you don't even recognize what it is. It just gives a great flavor.

 
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