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Baked Macaroni and Cheese with
Cauliflower and Ham
Gourmet Archives
Gourmet - One Year Subscription
2 cups (about 1 1/2 pounds) 1-inch cauliflower florets
1 cup (1/4 pound) elbow macaroni
2 tablespoons minced onion
1 tablespoon plus 2 teaspoons unsalted butter
1 tablespoon flour
1 cup milk
1/4 cup heavy cream
Pinch of grated nutmeg
1 1/2 cups (about 5 ounces) coarsely grated
sharp Cheddar cheese
1 cup 1/2-inch cubes cooked ham
1/2 cup dry bread crumbs
In a large saucepan of boiling salted water blanch the cauliflower
for 5 minutes; refresh it under cold water and drain it well.
In a large saucepan cook onion in 1 tablespoon butter over
moderately low heat until softened, stir in flour and cook the mixture, stirring, for 2
minutes. Whisk in the milk, cream and nutmeg. Bring mixture just to a boil, stirring, and
simmer it, stirring, 3 minutes. Add 1 cup Cheddar, stirring, until it is completely
melted. Stir in the macaroni, cauliflower and ham. Season the mixture well with salt and
freshly ground pepper. Mound the mixture into
a buttered 1 1/2-quart shallow baking dish
and top it with the remaining
1/2 cup Cheddar. Toss the breadcrumbs with the remaining 2
teaspoons
butter, melted, and sprinkle the crumb mixture over the cheese. Bake the
gratin
in the middle of a preheated 375-degree F. oven for 25 minutes.
Serves 2.
Macaroni
and Cheese with Variations
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