Easter Mac and Cheese

Hello my Hy-Vee friends!

Easter is quickly approaching and that means friends, family and food! And yes, that also means your aunt will make that mystery jello thing with the peep chicks floating around and your second cousin will bring the cake with florescent colors that cannot be found in nature.

BUT you don’t have to lower yourself to mediocrity. Yes, there will be a protein and some kind of potato, but I propose making a macaroni and cheese. Not the powdered stuff out of a box. Oh no, guys. I'm talking about a melty five cheese bomb studded with ham. 

Cheddar cheese gives this macaroni some body, the fontina brings that gooeyness that we all crave, Gruyere offers up a nice nuttiness, and the Parmesan and Romano give the topping a beautiful golden brown crust. It’s a show stopper, easy to make and guaranteed to please!

Easter Ham Mac and Cheese

All you need:

1 pound pasta shells

1 quart half and half

3 tablespoons butter

3 tablespoons all-purpose flour

12 ounces shredded sharp cheddar cheese (3 cups)

4 ounces fontina cheese, grated (1 cup)

4 ounces Gruyere, grated (1 cup)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

1 tablespoon onion powder

1 tablespoon Dijon mustard

1 teaspoon paprika

½ pound small diced ham

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

½ cup Romano cheese

All you do:

1. Preheat the oven to 375 degrees.

2. Prepare a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

3. Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheddar, fontina, Gruyere, pepper, nutmeg, onion powder, mustard, and paprika. Add the cooked macaroni, ham and stir well. Place the mixture in 8 individual gratin dishes or one baking dish.

4. Combine the panko bread crumbs, with the Parmesan and Romano and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

So have a great Easter, and as always, Praise the Lard!

-Chef Alex