If you have never had the pleasure of anything Boar’s Head, I must suggest you get your butt up to (preferably the new awesome) Kroger (by the Racquet Club) and purchase something immediately. All of their stuff is good, but their Horseradish Cheddar is simply to die.
It makes a great sandwich, but the Thanksgiving I decided to unnecessarily carbo-load my family with 3 different kinds of mac n cheese, it also made for a great cheese sauce. You could actually even add bacon to this and make it the main attraction. Nobody’d be mad. Just sayin’.
1 box spiral pasta, cooked and drained
1/2 cup butter
1/2 cup all-purpose flour
2 cups cream
1.5 cups milk
salt and pepper to taste
1 block Boar’s Head Horseradish Cheddar, shredded
1 can diced tomatoes, drained
Cavendar’s to taste
- Preheat oven to 325.
- In a saute pan, melt butter. Whisk in flour and stir constantly until it makes a blonde roux.
- Add cream. Cook until it reaches a simmer, whisking constantly.
- Add milk. Bring to a simmer.
- Add cheddar cheese and mix until melted.
- Toss pasta in sauce, add tomatoes and place in a baking dish.
- Sprinkle with parmesan and bake for 25 minutes.
While I initially thought Todd and Barrett’s enormous crush on Interim was a bit ridiculous, I’ve come to learn it’s totally appropriate. Their mac and cheese – along with pretty much everything else on the menu – is phenomenal. Thanks to The Commercial Appeal’s Jennifer Biggs for getting them to share the recipe here. If I made anything that tasted this good I would probably keep it a secret, but luckily Chef Jackson Kramer’s not a stingy hatemonger like I am, so yea for us!
1 lb. macaroni pasta
2 cups Béchamel*
3 cups cheese blend**
4 oz. country ham
1 tbsp. fresh thyme
2 oz. butter
2 oz. flour
1/2 gallon milk
Salt and pepper to taste
4 oz. butter
1 cup panko bread crumbs
3 oz. grated Parmesan
1 tbsp. fresh thyme
1 tbsp. Italian parsley
- Preheat oven to 450.
- Bring a large pot of water to a boil and add a handful of salt. Add the pasta and cook until fully done. Do not worry about cooking it al dente. Cool under cold water and set aside.
- Béchamel: Make a roux by adding 2 oz. butter and 2 oz. flour to a pan and cook until thoroughly combined and light brown. Stir in half-gallon of milk and let simmer for 30 minutes. Season with salt and pepper.
- Dice the country ham and sauté in a pan for 1 minute.
- For the topping, melt the butter and add it to the panko bread crumbs with the Parmesan and herbs.
- To finish, combine the pasta, Béchamel, and cheese blend in a large pot. Warm over medium heat until the cheese has totally melted. (if too thick, add a touch of water). Add the thyme and country ham. Season with salt and pepper. Add it to a small casserole dish and sprinkle the bread crumb topping on top. Place in the oven and bake until top is golden brown.
** The cheese blend consists of 1 part Parmesan, 2 parts white cheddar and 2 parts fontina. Makes about 6 casserole servings.