Mac and Westminster Rustic Red Cheddar | Dorothy Lane Market

Mac and Westminster Rustic Red Cheddar

PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 12
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb elbow macaroni
  • 4 Tbsp butter
  • ¼ cup flour
  • 4 cups Deer Creek 'The Doe' Cheddar, shredded
  • 3½ cups whole milk
  • 8 oz Heavenly Ham®, diced
  • 2 Tbsp fresh thyme, chopped

INSTRUCTIONS

1
Preheat oven to 350°F and butter a 3-quart baking dish.
2
Bring a large pot of lightly salted water to boil over high heat. Add the pasta. Cook until the pasta is just al dente. Drain and set aside.
3
In a large sauce pot, melt the butter over medium heat. Add 1/4 cup flour to the melted butter, stirring to form a roux. Season with salt and pepper to taste. Let the roux cook for 2 to 3 minutes stirring often.
4
Gradually whisk in the milk. Bring the mixture to a boil, stirring frequently, until it begins to thicken.
5
Remove the pan from the heat and add the shredded cheese. Let the heat of the sauce melt the cheese and stir often until sauce is smooth, stirring until the cheese has melted and the sauce is smooth.
6
Add the cooked pasta and the diced ham to the sauce. Mix well. Taste and add more salt and pepper if necessary. Spoon the pasta into the buttered baking dish and bake until the sauce is bubbly, approximately 20 minutes.

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Mac and Westminster Rustic Red Cheddar

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 12

INGREDIENTS

  • 1 lb elbow macaroni
  • 4 Tbsp butter
  • ¼ cup flour
  • 4 cups Deer Creek 'The Doe' Cheddar, shredded
  • 3½ cups whole milk
  • 8 oz Heavenly Ham®, diced
  • 2 Tbsp fresh thyme, chopped

INSTRUCTIONS

1
Preheat oven to 350°F and butter a 3-quart baking dish.
2
Bring a large pot of lightly salted water to boil over high heat. Add the pasta. Cook until the pasta is just al dente. Drain and set aside.
3
In a large sauce pot, melt the butter over medium heat. Add 1/4 cup flour to the melted butter, stirring to form a roux. Season with salt and pepper to taste. Let the roux cook for 2 to 3 minutes stirring often.
4
Gradually whisk in the milk. Bring the mixture to a boil, stirring frequently, until it begins to thicken.
5
Remove the pan from the heat and add the shredded cheese. Let the heat of the sauce melt the cheese and stir often until sauce is smooth, stirring until the cheese has melted and the sauce is smooth.
6
Add the cooked pasta and the diced ham to the sauce. Mix well. Taste and add more salt and pepper if necessary. Spoon the pasta into the buttered baking dish and bake until the sauce is bubbly, approximately 20 minutes.

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