Macaroni and Cheese
Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York.
Enlarge Image Credit: André Baranowski
11 tbsp. unsalted butter, melted
Kosher salt, to taste
12 oz. rigatoni
2 slices crustless white bread
2 tsp. finely chopped thyme
1 small onion, finely chopped
1⁄2 cup flour
3 cups milk
2 cups heavy cream
12 oz. grated sharp cheddar
8 oz. roughly chopped cooked ham
(any variety will do)
3 oz. blue cheese, crumbled
1⁄2 cup minced flat-leaf parsley
1⁄4 tsp. hot sauce, such as Tabasco
4 scallions, finely chopped
1⁄4 freshly ground black pepper
1⁄8 freshly ground nutmeg
1. Grease a 2-qt. baking pan with 1 tbsp. butter; set aside. Bring a 6-qt.pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside. Pulse bread into crumbs in food processor; mix with 4 tbsp. butter; set aside.
2. Heat oven to 400˚. Melt remaining butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6–8 minutes. Whisk in flour; cook 2–3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10–12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30–40 minutes.
SERVES 8 – 10