Macaroni and cheese with ham and carrot purée

Name: Macaroni and cheese with ham and carrot purée
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) carrots (3 medium), sliced; 1/2 cup (125 ml) chicken broth; 1 lb (454 g) macaroni; 2 tbsp (30 ml). (30 ml) olive oil, plus a drizzle for the pan; 1 cup (250 ml) panko breadcrumbs; 2 tbsp (30 ml). (30 ml) butter, cut into small cubes; 1 tsp (5 ml). (5 ml) paprika; 1 tsp (5 ml). (5 ml) Italian spices; 3 cloves garlic, finely chopped; 1 leek (1 1/2 cups / 375 ml), finely chopped; 1/4 cup (60 ml) butter; 1/3 cup (80 ml) flour; 3 1/2 cups (875 ml) milk; 1/2 tsp (2.5 ml). (2.5 ml) mustard powder; 1/2 tsp (2.5 ml). (2.5 ml) dried parsley; 1/2 tsp (2.5 ml). (2.5 ml) Italian spices; 1 1/2 cups (375 ml / 150 g) grated Gruyere cheese; 1 1/2 cups (375 ml / 150 g) grated sharp cheddar cheese; 1 cup (250 ml / 100 g) grated mozzarella cheese; 2 cups (500 ml) cooked smoked ham, finely chopped

Preparation 40 min
Cooking 1 h
Servings 6
Freezing Absolutely

Ads

Ingredients

2 cups (500 ml) carrots (3 medium), sliced
1/2 cup (125 ml) chicken broth
1 lb (454 g) macaroni
2 tbsp (30 ml). (30 ml) olive oil, plus a drizzle for the pan
1 cup (250 ml) panko breadcrumbs
2 tbsp (30 ml). (30 ml) butter, cut into small cubes
1 tsp (5 ml). (5 ml) paprika
1 tsp (5 ml). (5 ml) Italian spices

Ingredients for the cheesy sauce

3 cloves garlic, finely chopped
1 leek (1 1/2 cups / 375 ml), finely chopped
1/4 cup (60 ml) butter
1/3 cup (80 ml) flour
3 1/2 cups (875 ml) milk
1/2 tsp (2.5 ml). (2.5 ml) mustard powder
1/2 tsp (2.5 ml). (2.5 ml) dried parsley
1/2 tsp (2.5 ml). (2.5 ml) Italian spices
1 1/2 cups (375 ml / 150 g) grated Gruyere cheese
1 1/2 cups (375 ml / 150 g) grated sharp cheddar cheese
1 cup (250 ml / 100 g) grated mozzarella cheese
2 cups (500 ml) cooked smoked ham, finely chopped

Ads

Preparation

Preheat oven to 350°F (180°C).
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 with an immersion blender. 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 (30 ml). (30 ml) 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 (250 ml) 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 in. (23 x 33 cm) 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!