Macaroni and cheese with ham and carrot purée

Preparation 40 min
Cooking 1 h
Servings 6
Freezing Absolutely

Want to impress your friends with a truly amazing recipe? Get ready for Macaroni and Cheese with Ham and Carrot Puree – an unlikely, but deliciously unlikely combination. If you’ve ever thought that mashed carrots and pasta don’t mix well, strap on your hat. Add cheese and ham and you’ve got a recipe that even your cat would love. So get out your pans and get ready to wow the crowd (or at least your cat).

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Ingredients

2 cups carrots (3 medium), sliced
1/2 cup chicken broth
454g macaroni
Olive oil
1 cup panko breadcrumbs
2 tbsp. butter, cut into small cubes
1 tsp. paprika
1 tsp. Italian spices

Ingredients for the cheesy sauce

3 cloves garlic, finely chopped
1 leek (1 1/2 cups), finely chopped
1/4 cup butter
1/3 cup flour
3 1/2 cups milk
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon Italian spices
1 1/2 cups (about 150g) grated Gruyere cheese
1 1/2 cups (about 150g) grated sharp cheddar cheese
1 cup (about 100g) grated mozzarella cheese
2 cups cooked mechoui ham, finely chopped

Preparation

Preheat oven to 350°F.
In a pot of boiling salted water, cook carrots for about 15 minutes or until very tender. Drain and pour into a large bowl. Add chicken broth and purée. Set aside.
In a large pot of boiling salted water, cook pasta 1 minute less than al dente according to package directions. Pour into a colander, rinse with cold water to stop cooking and drain well. Drizzle with 2 tbsp. olive oil and toss to coat. Set aside.
In a bowl, add panko, butter, paprika, Italian spices and salt and pepper. Mix well and break up the butter with your fingers. Set aside.
In a large saucepan heated over medium heat, add a drizzle of olive oil and add the garlic and leek. Cook and stir for 3 to 4 minutes to soften.
Add butter and melt. Add flour, mix to form a dough and continue cooking for 1 minute, stirring.
Pour in 1 cup of milk and whisk away lumps. Pour in remaining milk followed by mustard powder, dried parsley and Italian spices. Season with salt and pepper and mix.
Cook for 4 to 5 minutes to thicken slightly, to about the consistency of 35% cream. Remove from heat and add cheese, ham and carrot puree. Stir for 2 minutes to melt the cheese. Taste the sauce and adjust seasoning if necessary. Add macaroni and mix.
Pour into a large 9 ” x 13″ baking dish and spread. Spread panko mixture on top, place in oven and bake for 30 minutes. Remove from oven and let rest for 5 minutes before serving!

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Produced by Altolandon, this Manchuela D.O. wine is made from 100% Grenache. With notes of small cherry, fresh field fruit and dried flower bouquet, it is extremely fresh, has nice acidity, and soft tannins. It's a delicious wine at a low price, and it will be very interesting with creamy macaroni as is the case here. See the product

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A hybrid beer between a farmhouse, a white IPA and a Belgian saison, this beer will offer you notes of citrus, spice and wheat. The beer's black pepper and clove aromas will complement the flavors of cheese and ham. A dry beer with a hint of acidity, it will cut through the richness of the dish. Drink it cold to enhance the acidity! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!