The Doe Mac & Cheese
This recipe is a decadent twist on a childhood classic. Treat your inner child with an adult take on mac & cheese!
The Doe Mac & Cheese
makes approximately 8 servings
What You’ll Need:
- 1 lb elbow macaroni
- 8 oz uncured, lightly smoked ham steak, diced. We used Niman Ranch Applewood Smoked Uncured Ham Steak
- 4 c The Doe, shredded
- 4 T unsalted butter
- 1/4 c flour
- freshly ground sea salt and pepper
- 3 c whole milk
- 1 – 2 T fresh thyme, chopped
Directions:
- Bring a large pot of lightly salted water to boil over high heat. Add the pasta. Cook until the pasta is just al dente. Drain and set aside.
- While the pasta is cooking, dice the ham steak into approximately 1/4 inch cubes. Cook the cubes in a skillet over medium-high until they are thoroughly heated and slightly caramelized, stirring occasionally. Set the ham aside.
- Preheat the oven to 350 degrees. Butter a 3 quart baking dish.
- Shred 4 cups of The Doe and set it aside.
- In the large pot used for cooking the pasta, melt the butter over medium heat. Add 1/4 cup flour to the melted butter, stirring to form a paste. Add freshly ground sea salt and pepper. Cook the flour mixture approximately 1 minute until it starts to bubble.
- Gradually whisk in the milk. Bring the mixture to a boil, stirring frequently, until it begins to thicken. Remove the pan from the heat and add the shredded cheese, stirring until the cheese has melted and the sauce is smooth.
- Add the cooked pasta to the sauce. Mix well. Toss in the cooked ham steak cubes, Adjust the seasonings if necessary.
- Spoon the pasta into the buttered baking dish. Bake until the sauce is bubbly, approximate 20 minutes.
- Spoon The Doe Mac & Cheese into individual serving sized dishes and garnish with a sprinkling of chopped thyme. Delish!
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