Macaroni ham and cheese
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Adam Gray's straightforward macaroni ham and cheese recipe is a comfort food classic. It can easily be adapted by swapping the ham with your meat of choice – try using leftover cooked chicken or turkey, or maybe some chopped bacon or pancetta.
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Ingredients
Metric
Imperial
- 400g of macaroni pasta
- 180ml of single cream
- 100g of half fat crème fraîche
- 1 tsp English mustard
- 200g of half fat medium cheese, grated
- 4 slices of cooked ham, cut in 1cm cubes
- 1 tsp rapeseed oil
- 1 pinch of black pepper
- 1 pinch of salt
Method
1
Fill a large saucepan with water. Add a splash of rapeseed oil and bring to the boil. Add the dried macaroni and cook as per packet instructions. Once cooked, drain and set aside
- 1 tsp rapeseed oil
- 400g of macaroni pasta
2
In a separate pan, add the single cream, English mustard and crème fraîche and slowly melt over a low heat
- 180ml of single cream
- 1 tsp English mustard
- 100g of half fat crème fraîche
3
Add most of the grated cheese to the cream mixture, reserving some for later, and stir until all the cheese is fully incorporated
- 150g of half fat medium cheese
4
Add the chopped ham to the cream mixture and season with a pinch of salt and black pepper
- 4 slices of cooked ham
- 1 pinch of black pepper
- 1 pinch of salt
5
Mix the cooked hot macaroni pasta with the cream and ham mixture and place in an ovenproof dish
6
Sprinkle some more grated cheese on top and place under a hot grill for 4–6 minutes to gratinate the cheese. Serve immediately
- 50g of half fat medium cheese, grated
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Macaroni ham and cheese
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© Great British Chefs 2019