Macaroni and Cheese with Ham

Serve with Chicken Cutlets with Herbs and Sautéed Greens n’ Shrooms.  Unbelievably smooth and silky and full of smoky flavors.


  • Salt
  • 1 pound cavatappi (hollow corkscrew shaped pasta) or other short cut pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 1/2 cups whole milk
  • Freshly ground black pepper
  • A few grates nutmeg
  • 1 cup shredded Gruyere
  • 1 cup shredded white sharp Cheddar
  • 2 tablespoons Dijon mustard
  • 1/4 pound French ham, deli sliced, finely chopped


Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.

Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.

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