Cubano Mac & Cheese
Ingredients
- 1 lb whole wheat elbow macaroni ⓘ
- salt & freshly ground black pepper ⓘ
- 3 tablespoons butter
- 3 tablespoons flour ⓘ
- 1 cup chicken stock ⓘ
- 2 cups milk ⓘ
- 14 cup hot sauce ⓘ
- 14 cup yellow mustard ⓘ
- 3 cups swiss cheese or 3 cups gruyere cheese, shredded, plus additional for topping
- 12 cup pickle, chopped ⓘ
- 1 lb thinly sliced ham, chopped (from the deli counter) ⓘ
- flat leaf parsley, chopped ⓘ
Instructions
- Preheat broiler to high or oven to 400F.
- Place a large pot of water over high heat and bring it up to a boil to cook the pasta.
- Once at a boil, add some salt and the pasta and cook it just shy of al dente.
- While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
- When the butter melts, add the flour and cook about a minute.
- Whisk in stock, milk, hot sauce and yellow mustard, and bring up to a bubble.
- Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted.
- Fold in the pickles and ham, and season with salt and pepper to taste.
- When the pasta is done, drain it well and combine with sauce.
- Transfer the mac and cheese to 4 individual ceramic ramekins and top each one with a sprinkle of shredded cheese.
- Place the ramekins onto a baking sheet and toss them under the broiler to melt and brown the cheese on top, 2-3 minutes.
- Serve the Cubano Mac & Cheese with a simple salad alongside and enjoy.
Nutrition & Diet Analysis (per serving)
653
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).