Mushroom, Leek & Ham Mac and Cheese (with a Simple Side Salad)



15 minutes


45 minutes


Mac and Cheese Ingredients:

  • 1 pound of dried cavatappi pasta
  • 8 oz grated gruyere cheese
  • 8 oz grated sharp white cheddar cheese
  • 4 oz grated parmesan cheese
  • 1 cup heavy cream
  • 1 cup 2% ultra-filtered milk (Fairlife)
  • 2 teaspoons paprika
  • 1 Tablespoon butter
  • 3 cups sliced leeks (about 3 large leeks)
  • 1 ½ cup cubed cooked ham (center cut ham steak)
  • 1 cup sliced and chopped baby portabella mushrooms
  • 1 cup sliced and chopped shiitake mushrooms
  • Salt and pepper to taste

Salad Ingredients:

  • 2 Tablespoons minced shallot
  • 2 Tablespoons sherry vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 7 Tablespoons extra virgin olive oil
  • Salt and pepper
  • Frisee lettuce
  1. Bring a large pot of water to a boil. Salt. Add pasta and cook for 7 minutes until al dente. Drain.
  2. While water is heating and pasta is cooking, grate cheeses and set aside.
  3. Cut mushrooms, leeks and ham. In a large saucepan, add butter, leeks, and mushrooms. Cook over medium high for 5-7 minutes until leeks are soft. Remove from pan and add ham in a single layer. Cook on each side for about 4 minutes.
  4. Once pasta is drained, return to large pot and add ¾ of the cheese. Add the milk and heavy cream, paprika, salt and pepper. Stir to combine. Add the ham, leeks and mushrooms. Fold in using a silicone spatula.
  5. Preheat oven to 350 F with a rack in the middle. Dish mac and cheese into individual ramekins on a baking sheet.
  6. Top with remaining cheese. Cook 20 minutes until browned and bubbling.
  7. While mac and cheese bakes, whisk dressing together. Toss lightly with greens.
    Serve greens on top, or on side.