Sun-dried tomatoes and ham flavor this dish, just one of many versions served at Las Vegas buffet the Wicked Spoon's mac and cheese bar. This recipe first appeared in our April 2012 issue along with Dana Bowen's story All You Can Eat.
Ingredients
- 6 tbsp. unsalted butter
- 1⁄3 cup flour
- 2 1⁄2 cups milk
- 2 1⁄2 cups heavy cream
- 12 oz. white cheddar, grated
- 8 oz. cooked ham, chopped
- 3 oz. crumbled blue cheese
- 1⁄2 cup chopped sun-dried tomatoes
- 1⁄2 cup caramelized onions
- 1⁄3 cup thinly sliced scallions
- 4 slices cooked bacon, chopped
- Kosher salt and freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Freshly grated nutmeg, to taste
- 1 lb. cavattapi or macaroni, cooked al dente
- 1⁄2 cup panko bread crumbs
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Instructions
Step 1
Heat oven to 350°. Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in 3⁄4 of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes.
- Heat oven to 350°. Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in 3⁄4 of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes.
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