Real Recipes From Real Home Cooks ®

fully loaded mac and cheese

a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Saw this recipe last year in a magazine and tweaked it a bit for my needs. This is one awesome mac and cheese! Photo: 11-27-14

serves 8-10
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For fully loaded mac and cheese

  • 12 oz
    elbow macaroni, cooked
  • 4 c
    diced smoked, fully cooked ham
  • 1 c
    diced country ham
  • 2 Tbsp
    olive oil, extra virgin
  • 6 Tbsp
  • 1/3 c
    finely chopped onion
  • 2 tsp
    dry mustard
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    ground nutmeg
  • 1/8 tsp
    ground red pepper
  • 5 Tbsp
    all purpose flour
  • 3-1/2 c
  • 1-3/4 c
    heavy cream
  • 2 tsp
    worcestershire sauce
  • 2 c
    (8 oz.) shredded extra-sharp cheddar cheese
  • 2 c
    diced gruyere or swiss cheese
  • 1-1/2 c
    soft, fresh breadcrumbs
  • 2 Tbsp
    butter, melted
  • 1 Tbsp
    minced fresh chives

How To Make fully loaded mac and cheese

  • 1
    Mix together smoked ham and country ham. In a large skillet, saute half of ham mixture in 1 Tbsp. hot oil for 7 to 8 minutes or until lightly browned. Repeat with remaining ham mixture and oil.
  • 2
    Melt 6 Tbsp. butter in a large saucepan over medium heat. Add onion and the next five ingredients and saute for 30 seconds or until fragrant. Add flour and cook, stirring constantly, 2 minutes or until golden brown and smooth. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low and simmer, whisking constantly for 5 minutes or until slightly thickened. Stir in Worcestershire sauce. Remove from heat and stir in cheddar until melted.
  • 3
    Stir in the cooked pasta, ham and Gruyere. Pour into a lightly greased 13x9" baking dish.
  • 4
    Place the breadcrumbs and melted butter in a food processor and combine for 6 to 7 seconds. Sprinkle over pasta mixture.
  • 5
    Bake in a preheated 350º oven for 40 minutes or until bubbly and golden. Remove from oven and cool on a wire rack for 10 minutes. Top with chives.