Macaroni and Cheese with Peas and Ham

Macaroni and Cheese with Peas and Ham
Photo by Scott Phillilps


  • ¼ cup all-purpose flour
  • 3-½ cups whole milk
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3 Tbs. unsalted butter, melted
  • Kosher salt
  • 5 oz. finely grated Havarti
  • 1 lb. elbow macaroni
  • + 8 more ingredients
    • 1 small garlic clove, mashed into a paste or pressed (optional)
    • Kosher salt
    • 2 Tbs. finely grated Parmigiano-Reggiano (optional)
    • 1 cup finely grated Parmigiano-Reggiano
    • 2 cups frozen peas, thawed
    • 5 oz. finely grated sharp Cheddar
    • 4 Tbs. unsalted butter
    • 1 cup diced ham

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking


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