We’re still enjoying the Easter ham. I feel like a miser, doling it out piece by piece! To accompany the ham tonight, I made this macaroni with four cheeses in the sauce: white cheddar, Emmentaler, Edam, and Parmesan. This macaroni is light but flavorful.
Prep time: 25 minutes
Baking time: 35 minutes
2 cups uncooked elbow macaroni
2 cups grated cheddar cheese
1/2 cup each grated Emmentaler and Edam cheeses
1/4 cup butter
1/3 cup flour
3 cups whole milk
1/2 chicken bouillon cube
1 teaspoon powdered mustard
1/2 teaspoon white pepper
Salt and pepper
1 cup Panko breadcrumbs
Olive oil cooking spray
Scallions bias cut, thinly
In a large pot, boil water with a little oil and salt. Cook the macaroni according to package directions. Drain and set aside in the empty pot.
Heat the oven to 350˚F/180˚C. Spray a 9×13 inch baking dish with olive oil. Set aside.
In a large skillet melt the butter over medium high heat. Turn off the heat and add the flour, stirring with a whisk until incorporated. Turn the heat back on to medium high and gradually add the milk, stirring, then add the bouillon cube, mustard and pepper. Add salt to taste. Add half the cheeses and stir until blended. Continue stirring over medium high heat. The longer the sauce is heated the thicker it will become, so only heat it as long as you like. If it is too thick, thin it with a little milk or water.
Add the remaining cheeses to the pasta in the pot. Toss to incorporate. Scrape the pasta and cheese into the prepared baking dish. Scrape the cheese sauce into the baking dish and mix well. Sprinkle the Panko on top. Sprinkle salt and pepper to taste.
Bake 35 minutes or until the top is golden and the cheese sauce bubbles. Let rest 10 minutes before serving. Sprinkle scallions on top of each serving. Serve with extra Parmesan cheese to sprinkle as a topping.