"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Smoked Ham and Mushroom Mac and Cheese Recipe

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This recipe for Smoked Ham and Mushroom Mac and Cheese, by , is from The Abstract Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracie Lagunas

Category:
Category:

Ingredients:  
Ingredients:  
2 CUPS DICED SMOKED HAM (NICK SMOKED OUR OWN HAM!)
1 PACKAGE BABY PORTABELLA MUSHROOMS
2 TBSP BUTTER
2 TBSP FLOUR
1 CUP MILK (I USE WHOLE MILK)
FRESH GROUND PEPPER TO TASTE
SPRINKLE OF LOWERY'S GARLIC SALT WITH PARSLEY
1 TBSP DRIED PARSLEY
1/3 CUP ROMANO CHEESE SHREDDED
1/3 CUP ASIAGO CHEESE SHREDDED
1/3 CUP PARMESEAN CHEESE SHREDDED
1 CUP SHREDDED CHEDDAR (OR WHATEVER TYPE OF CHEESE TICKLES YOUR FANCY)
1 BOX PASTA OF CHOICE (UPON CREATION OF THIS RECIPE, I USED PENNE PASTA BECAUSE I FIND ELBOW PASTA BORING)

Directions:
Directions:
HEAT WATER TO BOILING AFTER ADDING A DASH OF SALT AND 1 TBSP OLIVE OIL.
IN SEPERATE SKILLET HEAT HAM IF IT HAS BEEN COOLED AND STORED IN THE REFRIDGERATOR.
WHILE PASTA IS BOILING,USE LARGE SKILLER, SAUCE, OR SAUTE PAN TO MELT 2 TBSP BUTTER. ONCE MELTED ADD 2 TBSP FLOUR AND MIX WELL MAKING A ROUX.
ADD 1 CUP MILK AND BRING TO BOIL. ADD ROMANO, ASIAGO, AND PARMESEAN CHEESES AND MIX WELL. ADD PEPPER (I USE A PEPPER MILL WITH A THREE PEPPERCORN BLEND).
WHEN PASTA IS DONE COOKING (MAKE SURE IT IS NOT OVER DONE. PASTA SHOULD BE AL DENTE), DRAIN AND RETURN TO PAN. POUR IN THE THREE CHEESE SAUCE, ADD MUSHROOMS AND HAM AND BLEND WELL. ADD 1 CUP SHREDDED CHEESE, MIXING ALL INCREDIENTS TOGETHER.
POUR MIXTURE INTO A 9X13 INCH CASSEROLE DISH AND BAKE IN A PREHEATED 350 OVEN FOR 15 MINUTES.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 MINUTES
Personal Notes:
Personal Notes:
YOU CAN CHOOSE TO TOP YOUR CASSEROLE WITH BREAD CRUMBS OR REALLY ANYTHING YOU WANT. THE FOUNDATION MAC AND CHEESE PORTION OF THIS RECIPE CAN REALLY BE BLENDED WITH ANYTHING. I'VE USED SMOKED SAUSAGE THAT I HAD CUT INTO COINS, DICED CHICKEN BREAST. EACH TIME IS TURNED OUT VERY GOOD. THIS IS NOT YOUR CREAMY STYLE OF MAC AND CHEESE. IT'S A LITTLE MORE HARDY, YET DELICIOUS NONETHELESS. ENJOY!

 

 

 

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