I love mac and cheese and this recipe is the best! It’s so creamy. And the flavors… the Gouda melts nicely while the white cheddar adds a depth of flavor.
Use rigatoni (large tubes) rather than elbow macaroni, so the cheese sauce seeps inside the noodles. Then I kicked it up a notch by adding smoked ham. The ham adds some color, texture and smokiness.
This is my favorite comfort food when I’m stressed. I make a big batch so I have leftovers for lunch all week.
Add a green salad and a glass of white wine and you’ve got the perfect meal. Enjoy!
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- 1 pound rigatoni
- 4 cups milk
- 6 tablespoons butter
- 1/2 cup flour
- 12 ounces Gouda cheese, grated (4 cups)
- 8 ounces extra-sharp white Cheddar, grated (2 cups)
- 1 tablespoon kosher salt
- 1/2 teasponn ground black pepper
- 1/2 teaspoon nutmeg
- 1 pound hickory-smoked boneless ham steak
Preheat the oven to 375 degrees.
Bring a large pasta pot of water to a boil. Add a couple tablespoons of salt and the rigatoni and cook according to the directions on the package, 8 to 10 minutes. Drain well.
Meanwhile, microwave the milk in a microwave-safe bowl on High for 4 minutes. Melt the butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the warm milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gouda, Cheddar, kosher salt, pepper, and nutmeg. Add the cooked macaroni and stir well.
Heat the ham steak on high in a non-stick skillet for 1 minute on each side, or until browned. Cut the steak into a 1/2 x 1/2″ dice. Add the ham to the macaroni and stir well.
Spray a 3-quart baking dish with nonstick spray. Pour the macaroni mixture into the baking dish. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni browned on the top.
