Macaroni ham and cheese

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Adam Gray's straightforward macaroni ham and cheese recipe is a comfort food classic. It can easily be adapted by swapping the ham with your meat of choice – try using leftover cooked chicken or turkey, or maybe some chopped bacon or pancetta.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Fill a large saucepan with water. Add a splash of rapeseed oil and bring to the boil. Add the dried macaroni and cook as per packet instructions. Once cooked, drain and set aside
2
In a separate pan, add the single cream, English mustard and crème fraîche and slowly melt over a low heat
3
Add most of the grated cheese to the cream mixture, reserving some for later, and stir until all the cheese is fully incorporated
4
Add the chopped ham to the cream mixture and season with a pinch of salt and black pepper
5
Mix the cooked hot macaroni pasta with the cream and ham mixture and place in an ovenproof dish
6
Sprinkle some more grated cheese on top and place under a hot grill for 4–6 minutes to gratinate the cheese. Serve immediately
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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