Creole Mac and Cheese with Ham
- 6 Tbsp. butter
- 1 large onion, cut in half and sliced
- 1/2 lb. macaroni, or your favorite shaped pasta
- 1/4 cup flour
- 2 1/2 cups milk
- 1/3 lb. sharp cheddar cheese, grated
- 1/3 lb. gruyere cheese, grated
- 1/3 lb. parmesan cheese, grated
- 8 teaspoons Dulcet Creole Mustard
- 1 1/2 cups diced ham
- 1/2 pint cherry tomatoes or more to taste, cut in halves
- 1 cup fresh bread crumbs
- In a medium-sized, heavy pot, melt 2 Tbsp. of the butter over medium-low heat.
- Once the butter is melted, add the onion and cook until caramelized, approximately 20 minutes, stirring occasionally to prevent browning.
- Remove the onions from the pan and set aside.
- Place salted water in a separate large pot on the stove top, bring to a boil, add the macaroni and cook until just before it becomes al dente. Drain and run under cold water, strain well.
- While the macaroni is cooking, melt 3 Tbsp. butter in the same heavy pot over medium heat.
- Heat the milk separately on the stove or in the microwave.
- Add the flour to the melted butter and whisk to combine.
- Cook the flour/butter mixture for 1 minute, or until it starts to bubble.
- Slowly add the heated milk to the flour and butter, whisking to prevent lumps from forming.
- Continue to cook until the mixture slightly thickens into a creamy sauce that coats the back of a spoon.
- Remove from the stovetop and allow to cool for 5 minutes.
- Once slightly cooled, stir in the onion, 6 teaspoons Creole Mustard, ham and cheese. Mix until well combined.
- Add the cherry tomatoes and macaroni and place in a buttered casserole dish.
- Melt the last Tablespoon of butter, whisk in the remaining 2 teaspoons of Creole Mustard, then toss with the bread crumbs and sprinkle on top of the mac & cheese.
- Place in 400 degree preheated oven and cook for 45 minutes.