Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Macaroni with Ham and Blue Cheese Print Email


11 TBS 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
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

Grease a 2-qt. baking pan with 1 TBS 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 TBS butter; set aside.

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 breadcrumbs. Bake until bubbly, 30–40 minutes.

SERVES 8 – 10 - Crabtree’s Kittle House, Chappaqua, New York.
Saveur Issue #125
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