Macaroni and Cheese with Ham

A Taste of Boston: My Homemade Macaroni and Cheese with Ham

It all started with a trip to Boston. My husband and I were celebrating our anniversary, and we decided to splurge on a fancy dinner at The Federalist in the XV Beacon Hotel. The menu boasted an impressive array of options, but one dish kept calling my name: the macaroni and cheese with ham. I’m not usually a macaroni and cheese aficionado, but something about the description hinted at a richer, more sophisticated take on the classic comfort food. And let me tell you, the experience lived up to the hype. The macaroni was perfectly cooked, al dente, and swimming in a creamy, decadent cheese sauce that was simultaneously rich and light. The salty, savory ham added a delightful counterpoint to the cheesy richness. From the first bite, I knew I had to recreate this masterpiece.

Upon returning home, I was determined to replicate that magical dining experience in my own kitchen. I scoured the internet, hoping to find a recipe that mirrored the one I’d tasted, but I came up short. So, I decided to take matters into my own hands and embark on a culinary adventure of my own. After several attempts, tweaking and refining the recipe, I finally achieved something that came remarkably close. This macaroni and cheese isn’t just a simple dish; it’s a journey into creamy textures and savory flavor. Each ingredient plays a vital role in creating a harmonious symphony of tastes.

The secret, I discovered, lies in the slow reduction of the cream and milk sauce. This process allows the flavors of the thyme, garlic, and lemon peel to fully meld, resulting in a sauce that is intensely aromatic and flavorful. The parmesan cheese adds a sharp, salty note that perfectly complements the richness of the cream, while the ham provides a satisfying savory element that elevates the dish beyond the ordinary. I use good quality ham – not too lean, not too fatty – for the optimal balance of flavor and texture. I also found that adding the salt only at the very end allows the other flavors to shine without being overwhelmed.

This isn’t just a weeknight dinner; it’s a celebration of simple ingredients transformed into something truly special. It’s a dish that brings back memories of that special anniversary dinner, a reminder of the joy found in shared experiences and delicious food. It’s a recipe I’ve perfected over time, and it’s one I’m excited to share with you. The best part? It’s surprisingly easy to make, even on a busy weeknight. Give this recipe a try, and I guarantee you'll fall in love with homemade macaroni and cheese all over again. Trust me on this one; it's well worth the effort.

Beyond the Recipe: This macaroni and cheese is incredibly versatile. Feel free to experiment with different cheeses, such as Gruyere or Fontina. You can also add other vegetables, such as roasted red peppers or sautéed mushrooms, to enhance the flavor profile. And if you're feeling adventurous, try adding a sprinkle of breadcrumbs to the top before baking for a beautiful golden crust.

Making this macaroni and cheese is more than just following a recipe; it's about creating a moment, a memory. Whether it's a cozy night in with family, a romantic dinner for two, or even a celebratory meal for a special occasion, this dish is guaranteed to please. So go ahead, put on your apron, and embark on this delicious culinary adventure. You won't regret it.

Serving Suggestions: Serve this macaroni and cheese as a stand-alone dish or as a side to roasted chicken, grilled salmon, or a simple green salad. The creamy richness of the cheese sauce pairs beautifully with a variety of proteins and vegetables.

I hope you enjoy this recipe as much as I do. Happy cooking!

Step-by-step

• Preheat oven to 350°F.
• Cut top 1/4 inch off head of garlic to expose cloves. Place garlic, cut side up, on sheet of foil. Drizzle with 1/2 tablespoon oil; sprinkle with salt and pepper. Wrap garlic with foil to enclose tightly. Bake until skin is golden brown and cloves are tender, about 55 minutes. Cool. Squeeze cloves from skin.
• Heat remaining 1 tablespoon oil in large saucepan over medium heat. Add shallots; sauté until tender, about 4 minutes. Whisk in milk, cream, thyme, lemon peel, and roasted garlic. Simmer over medium heat until reduced to 2 3/4 cups, about 30 minutes. Reduce heat to low. Gradually stir in cheeses.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Toss cheese sauce, pasta, ham, and parsley in large bowl. Season to taste with salt and pepper.