Monday, January 21, 2013

Ham and Swiss Mac n Cheese

                          Ham and Swiss Mac n Cheese

1 1/2 cups milk
1 12 oz can evaporated milk
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp to prevent curdling
3 large eggs
1/2 tsp salt
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked), cooled to room temp to prevent curdling
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
1 cup diced ham
1 Tbl Paprika
8 oz shredded Swiss cheese
8 oz shredded fontina cheese
1/4 cup bread crumbs toasted in pan with olive oil
 Whisk together milks, cooled butter, eggs and seasonings until combined and smooth.
Add Swiss, fontina, ham and cooled macaroni.
Stir together to coat the pasta.

 Sprinkle the parm on top and cover
Cook on LOW 2 1/2 hours (ok to keep on warm an addtl 1/2 hr but no more or it may curdle).

 Sprinkle toasted bread crumbs on top and serve.

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