Cuban "Sandwich" Macaroni and Cheese
Servings: 6 servings
Calories: 809kcal
Cuban "Sandwich" Mac & Cheese. The flavors of a Cuban Sandwich in a Mac & Cheese recipe! Perfect leftover ham recipe.
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Ingredients
- 1 pound elbow macaroni pasta
- 4 TBS butter
- 4 TBS flour
- 1 cup chicken stock
- 2 cups milk
- 1 cup shredded Monterry Jack Cheese
- 1 cup Gruyere Cheese
- 6 slices white deli counter American cheese torn up
- 2 cups diced ham
- 1 cup chopped Kosher pickles I like hot & spicy pickles
- 1 jalapeno minced leave seeds in for heat if you like
- ¼ cup chopped parsley
- Salt & pepper
- For topping
- 2 cups plain Panko
- 2 TBS melted butter
- 2 TBS grainy Dijon mustard I like Grey Poupon Country Dijon
- Salt & pepper
Instructions
- Preheat oven to 375 degrees.
- Heat a pot of salted water for you pasta. Cook to al dente according to package directions.
- in a pot, melt butter over medium heat . Add in flour and whisk for 2 minutes.
- Add in stock and whisk constantly.
- Add in milk and whisk until smooth.
- Once mixture begins to boil, remove from heat and add in cheeses, whisk constantly until smooth, putting it back on the heat in small increments if necessary to melt it all.
- Season sauce with pepper.
- Add in chopped ham, pickles (these will make the sauce salty so no need much if any extra salt) and jalapeno.
- Scrape into a greased baking dish.
- Make topping by combining the Panko, butter, mustard and seasoning.
- Sprinkle over-top the mac & cheese and bake for 20 minutes or until the topping is golden brown.
- Serve & ENJOY!
Nutrition
Serving: 6servings | Calories: 809kcal | Carbohydrates: 81g | Protein: 36g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1732mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1318IU | Vitamin C: 7mg | Calcium: 744mg | Iron: 3mg