| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound ziti
- 2 cups milk
- 2 cups coarsely grated gruyere cheese (about 6 ounces)
- 1 cup finely grated parmesan cheese (about 4 ounces)
- 2 large eggs
- 3 slices white sandwich bread, roughly diced
- 2 tablespoons unsalted butter, plus more for greasing
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- Pinch of cayenne pepper
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt
- 8 ounces thinly sliced deli-boiled ham
Instructions
- Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
- Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
- Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
- Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 843 |
| Total Fat | 40 g |
| Saturated Fat | 21 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 50 g |
| Cholesterol | 219 mg |
| Sodium | 1546 mg |
| Serving Size | 1 of 4 servings |
| Calories | 843 |
| Total Fat | 40 g |
| Saturated Fat | 21 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 50 g |
| Cholesterol | 219 mg |
| Sodium | 1546 mg |
Reviews
I wouldn’t use deli ham
Happened to have the ingredients o hand when I stumbled upon the recipe. Outstanding! Will add peas next time for an Alfredo twist, yum….
Love this recipe and the whole family approves.
So yummy! I wouldn’t rated as easy I would read it as at least medium it was not an easy to make it took a lot of ingredients and steps and lots of bowls.But it came out very impressive and I would make it again for a party
Onions have no place being in Mac and cheese EVER!!
Feeding a family of five with intent of leftovers, so doubled the pasta and ham. Substituted the gruyere for chihuahua (i know, that’s not a substitute but it was my guess at a palatable option at Aldi). This was so good that all my kiddos had seconds. Looking forward to making it with gruyere for a true french taste!!! All agreed to make this again.
I had never purchased Gruyre cheese before, and I couldn’t believe how expensive it was. But, it was so worth it. This is not only the best mac and cheese that I’ve ever made, but it is the best mac and cheese that I’ve ever eaten. So rich, so creamy, so much comfort food. I will make this time and again. Thank you!
Fantastic dish! I also had lots of ham after Thanksgiving that I needed to use along with gouda, cheddar, parmesan and a little romano that I had to use up! Delicious! Also added green onions. I’m convinced that this little recipe can be transformed into many different mac and cheeses!
I added my own cheeses, was cleaning out my fridge from Thanksgiving and needed to use up some cheese and ham. It turned out great! Beautiful dish!
great side item