Friday is here!!!
And I’m wrapping this week up at one of my “best weeks ever” for sure 🙂
Maybe even “the BEST week ever”???
There, I said it!
In case you missed anything:
- Chobani campaign launches, featuring CookinFanatic in their very first TV commercial!!!
- CookinFanatic makes an appearance in the NY Times!!!
And you know what, to thank all of YOU for your fabulous support and wonderful comments this past week… you know that I just to give away some of the GOOD STUFF!!
…next week. It’ll give you something to look forward to on Monday 😉
I definitely think you’re going to like this one (ehh hmmm new flavors what?!)
Well as promised on Twitter earlier this morning, I have a killer recipe for you guys tonight.
Especially if you’re a fan of ham & swiss and mac & cheese 😀
Let’s just call this a little fusion of the two, shall we?
Ham & Swiss Mac n’ Cheese Peas
Now who doesn’t like a good ham & swiss with some tangy Dijon? And who doesn’t like mac n’ cheese? Well except mini-Fanatic, who claims to “hate cheese”…
Right lil’ sis, I guess pizza just doesn’t count does it 😛
So back to the matter at hand, this recipe is so easy and comes together in a pinch.
Homemade cheese sauce for mac n’ cheese is as easy as stirring! If you haven’t tried it, you should. Maybe, like, now? I promise you won’t be sorry 🙂
- 1 small onion, chopped
- 1 boneless ham steak, chopped
- 1.5 cups frozen peas
- 3 cups cooked macaroni
- ½ block swiss cheese, grated & divided
- 2 cups milk (I used 2/%)
- 1 heaping tblsp flour
- 1 tsp Dijon mustard
- 2 tblsp butter, divided
- Sea salt & black pepper to taste
STEP 1: Sauté onions in 1 tblsp butter for about 5 minutes over medium, until softened but not browned. Add chopped ham and peas, plus a spoonful of H20. Let this cook another 5 minutes, or until peas and ham are warmed through and water has evaporated. Season w/ some salt & pepper too.
STEP 2: While veggies are cooking, boil macaroni according to directions. I used 3 cups of dried however ended up with wayyyyy too much, so I’d stick to about 2 cups dried to yield 3 cups cooked.
STEP 3: Remove cooked veggies/ham mixture from pan. Now add your other tablespoon of butter to the pan (medium heat) and once melted, whisk in your flour for about 30 seconds or until a thick paste forms. Then add your milk, whisking in one cup at a time. Throw the Dijon in as well. Once that warms up, add in your shredded cheese a handful at a time (but save a bit for topping!), stirring while it melts until a smooth sauce forms.
STEP 4: Combine the result of steps 1-3 above, stir together pasta w/ veggies & ham and cheese sauce.
Sans cheese pic.
It’s okay if the cheese sauce is a little thin, you don’t want it to be too thick as it will firm up in the oven without drying your macaroni out.
Pour into a baking dish and top with remaining cheese.
Cover tightly with foil and bake at 350F for 20 minutes, allowing to cool for a few before digging in!
I tell you what, this dish was a HUGE hit in our house!!! The dijon mustard really gave it that extra edge, loved it.
I worried that there may have not been enough cheese for Mr. Cheese Lovah himself, however banked on the fact that Swiss has a strong flavor and a little goes a long way. Boy was I right, this combo was perfectttttttttt 🙂
Creamy (cheese), tangy (onions & dijon), smokey (ham) with a !pop! (peas), this dish really impressed!
The Man gave it some major thumbs up as well. Score.
Honestly, I already can’t wait to make it again, it was really that good!
Well I better run, I have a hot date tonight and we’re going to a new Spanish tapas restaurant that I’m super excited about! <3 U Friday 🙂