Macaroni and cheese with ham and carrot purée

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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Macaroni and cheese with ham and carrot purée

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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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Our sommeliers suggest
ALTOLANDON MIL HISTORIAS GARNACHA MANCHUELA 2021
Le Plateau (Meseta), Spain
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
FARMHOUSE BLANCHE, 5.3%
Microbrasserie Maltstrom
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
Macaroni and cheese with ham and carrot purée
Our sommeliers suggest
ALTOLANDON MIL HISTORIAS GARNACHA MANCHUELA 2021
Le Plateau (Meseta), Spain
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
FARMHOUSE BLANCHE, 5.3%
Microbrasserie Maltstrom
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

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