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Macaroni With Ham and Cheese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

*You can eat this dish without baking in the oven - if I don't want this as a prepare ahead dish, I just mix it all together and serve it up then and there:) Omit the breadcrumbs and butter in this case.

*You can eat this dish without baking in the oven - if I don't want this as a prepare ahead dish, I just mix it all together and serve it up then and there:) Omit the breadcrumbs and butter in this case.

Ingredients

Serves: 3-4

Metric Cups
  • 50 grams butter
  • 50 grams plain flour
  • 1 litre milk
  • 125 grams cheddar cheese (coarsely grated)
  • 40 grams pecorino cheese (finely grated)
  • 1½ grams wholegrain mustard
  • 35 grams breadcrumbs (stale)*
  • 30 grams butter (extra, chopped)*
  • 300 grams macaroni
  • 4 rashers bacon (chopped, or 200g ham)
  • 2 ounces butter
  • 2 ounces all-purpose flour
  • 1¾ pints milk
  • 4 ounces cheddar cheese (coarsely grated)
  • 1 ounce pecorino cheese (finely grated)
  • ounce wholegrain mustard
  • 1 ounce breadcrumbs (stale)*
  • 1 ounce butter (extra, chopped)*
  • 11 ounces macaroni
  • 4 rashers bacon (chopped, or 200g ham)

Method

Macaroni With Ham and Cheese is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the pasta in a large pan of boiling water, uncovered, until just tender; drain.
  • Preheat the oven to moderately hot (200°C).*
  • Cook the bacon in a medium pan, stirring, until the bacon is crisp and drain on absorbent paper.
  • Melt the butter in the same pan; add the flour and cook, stirring, for 1 minute. Gradually stir in the milk then stir until the sauce boils and thickens. Then stir in the cheeses and mustard.
  • Combine the pasta and sauce in a large bowl, then either serve immediately or transfer the pasta mixture to an oiled deep 2 litre (8 cup) capacity ovenproof dish.
  • Top with the breadcrumbs, dot with extra butter and bake, uncovered, in a moderately hot oven for about 30 minutes or until the top is browned.
  • Cook the pasta in a large pan of boiling water, uncovered, until just tender; drain.
  • Preheat the oven to moderately hot (200°C).*
  • Cook the bacon in a medium pan, stirring, until the bacon is crisp and drain on absorbent paper.
  • Melt the butter in the same pan; add the flour and cook, stirring, for 1 minute. Gradually stir in the milk then stir until the sauce boils and thickens. Then stir in the cheeses and mustard.
  • Combine the pasta and sauce in a large bowl, then either serve immediately or transfer the pasta mixture to an oiled deep 2 litre (8 cup) capacity ovenproof dish.
  • Top with the breadcrumbs, dot with extra butter and bake, uncovered, in a moderately hot oven for about 30 minutes or until the top is browned.
  • Tell us what you think