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Macaroni and Cheese with Ham


  • 1 head of garlic
  • 1-1/2 Tbsp. olive oil, divided
  • 3 large shallots, minced
  • 2 cups whole milk
  • 2 cups whipping cream
  • 1/2 tsp. chopped fresh thyme
  • 1/8 tsp. finely grated lemon peel
  • 6 oz. extra-sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lb. uncooked small shell pasta
  • 12 oz. Black Forest Ham, cut into 1/4-inch strips
  • 1 Tbsp. chopped fresh parsley


  • 1. Preheat standard oven to 350°F.
  • 2. Cut 1/4 inch off top of head of garlic to expose cloves. Place garlic, cut side up, on sheet of foil. Drizzle with 1/2 Tbsp. of the oil. Wrap garlic tightly in foil. Bake 50 to 55 minutes or until garlic skin is golden brown and cloves are tender. Cool. Squeeze cloves from skin and mash; set aside.
  • 3. Cook shallots in remaining 1 Tbsp. oil in large saucepan on medium heat 4 minutes. Whisk in milk, cream, thyme, lemon peel, and roasted garlic. Bring to a boil on medium heat; reduce heat to medium-low. Simmer 25 to 30 minutes or until mixture is reduced to 2-3/4 cups. Reduce heat to low. Gradually stir in cheeses until melted.
  • 4. Meanwhile, cook pasta according to package directions for al dente; rinse; drain.
  • 5. Toss cheese sauce, pasta and ham in large bowl. Divide mixture evenly between 6 plates. Sprinkle with parsley and serve.
  • Nutritional information per serving: Calories 881; Total Fat 51g;
  • Saturated Fat 29g; Trans Fat 1g; Cholesterol 192mg; Sodium 981mg;
  • Total Carbohydrate 68g; Dietary Fiber 3g; Total Sugars 8g; Protein 34g