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!
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 cups The Doe, shredded
4 tablespoons unsalted butter
1/4 cups flour
Freshly ground sea salt and pepper
3 cups whole milk
1 – 2 tablespoons 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°F. 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!