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Deluxe Mac & Cheese


Serves 2–4

16 oz. cooked macaroni noodles
1/3 cup white wine
1 bay leaf
2 pinches paprika
1 tsp. nutmeg
1 cup heavy cream
1/2 cup half-and-half
1 1/2 cups Tillamook cheddar cheese, shredded
1/3 cup sharp cheddar cheese, shredded
2 tbsp. cornstarch
salt and pepper, to taste
dash of olive oil
6 oz. honey-roasted ham, diced
2 oz. sun-dried tomatoes, cut julienne style
3 tbsp. fresh parsley, finely chopped


Cook macaroni noodles per the directions on the box. Set aside. In a large saucepan, combine the white wine, bay leaf, paprika, and nutmeg. Cook for about five minutes over high heat until reduced. Turn the heat to medium and add the cream and half-and-half. When the mixture starts to boil, remove the pan from the heat. Add both cheeses and stir until the cheeses melt. Add the cornstarch and season with salt and pepper to taste.

In another sauté pan, over medium heat, add a dash of olive oil and sauté the ham and sun-dried tomatoes. Add the parsley and sauté for about three minutes. Combine with the prepared ingredients and cooked macaroni noodles. Cook for an additional three minutes over low heat and then serve. Bon appetit!

Source: http://www.sandiegoreader.com/news/2010/sep/08/chef-eats-deluxe-mac-cheese/

Submitted by: Pete on September 9, 2010, 8:29 pm

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