Macaroni and cheese with ham and horseradish

 

     Macaroni and cheese is comfort food at its finest. This version distinguishes itself with a kick of horseradish.

Serves 8

• 1 pound medium pasta shells
• 3 tablespoons olive oil
• ½ pound ham steak, diced into ¼-inch cibes
• 6 tablespoons unsalted butter
• ½ cup all-purpose flour
• 1 tablespoon horseradish or more to taste
• 4 cups milk
• 1 pound coarsely grated cheddar
• 20 chives, snipped with scissors into ½-inch lengths
• Coarse kosher salt to taste
• 4-5 thick slices crusty, country-style bread, lightly toasted and chopped to make 2½ cups coarse crumbs
• ¼ cup freshly grated parmesan

1. Preheat the oven to 350F and lightly butter a 9 x 13-inch baking dish.
2. Cook the pasta according to package directions, just until al dente ; drain the pasta and rinse with cold water to prevent sticking.
3. In a large, heavy-bottom sauté pan or skillet set over medium-high heat, heat 1 tablespoon of olive oil for 2-3 minutes ; add the ham and cook, stirring occasionally, until browned, about 5-7 minutes and remove the ham from the pan, set aside.
4. Set the sauté pan over medium heat, melt the butter until foamy, whisk in the flour, and cook, whisking constantly, 3-4 minutes, until the mixture turns a light tan color ; whisk in the horse radish.
5. Add the milk to the pan, whisking constantly, and bring the sauce to a simmer.
6. Cook until the mixture is thick enough that a line drawn by your foinger across a coated spoon leaves a mark, another 1-2 minutes ; Take the pan off the heat and stir in the cheddar.
7. Pour the pasta into the pan of cheese sauce, add the ham and chives, and stir gently to combine ; adjust seasoning to taste and add more horseradish if desired.
8. Pour the mixture into the prepared baking dish.
9. In a small bowl, combine the bread crumbs with the parmesan and the remaining 2 tablespoons of olive oil ; spread evenly over the top of the macaroni.
10. Bake in the oven until the top is golden and bubbly, about 25-30 minutes.

BON APPETIT