- 3 cups diced Farmer’s Choice
- Black Forest Ham
- 8 oz. macaroni elbows
- 2 cloves garlic (minced)
- 2 onions (diced)
- 2 stalks celery (diced)
- 1 litre cooking cream
- 1 cup 2% milk
- 1/4 tsp black pepper
- 1 tsp complete seasoning
- 2 oz. chopped thyme/ parsley mix
- 2 cups shredded cheddar cheese
- 6 oz. bread crumbs
Fill a large saucepan with water. Add a splash of oil and bring it to boil. Add the dried macaroni and cook until al dente. Once cooked, drain and set aside. In a separate pan, sauté onions and garlic, add the cooking cream, milk, mustard, herbs and seasonings and slowly melt over a low heat.
Add 3/4 of the grated cheese to the cream mixture keeping a ¼ for topping, and stir until all the cheese is fully incorporated. Add the chopped ham to the cream mixture and season with a pinch of salt and black pepper.
Mix the cooked hot macaroni pasta with the cream and ham mixture and place in a baking dish. Sprinkle some more grated cheese mixed with breadcrumbs on top and bake for 25 mins at 350 degrees F.
Remove, allow to cool for 10 mins and serve.