White Cheddar Mac & Cheese

There is absolutely nothing light about this version of macaroni and cheese.  As a matter of fact, it’s the exact opposite.  It’s totally rich, creamy and full of great cheese flavor.

White Cheddar Mac & Cheese
makes one large casserole

1 lb penne, cooked al dente
1 heaping cup of sharp white cheddar, grated
1 cup Parmigiano Reggiano, grated
2 cups whole milk
2-3 Tablespoons butter
2 Tablespoons flour
1 cup fully cooked baked ham, diced
salt, to taste

1/4 cup bread crumbs
1/4 cup Parmigiano Reggiano, grated

In a large pot, melt butter.  Add flour and cook for a minute or two to form a roux.  Slowly add milk, stirring constantly to avoid the formation of lumps.  Add cheeses.  Stir until smooth.  Then, add pasta and baked ham.  Pour into a large casserole dish.

In a food processor, pulse Parmigiano Reggiano and bread crumbs.  Sprinkle evenly over macaroni and cheese.  Bake at 375 degrees for 40-45 minutes… Or, until the top is golden brown and bubbly.