Macaroni cheese and ham
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20 minutes
Recipe in collaboration with
Cook 'n' RollIngredients
For 4 persons
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375 g
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1
clove of garlic (finely chopped)
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100 ml
dry white wine
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5 dl
cream
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2 tbsp
butter
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1 l
water
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1
chicken stock cube
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1
vegetable stock cube
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50 g
fresh Parmesan cheese
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3
springs of chives (chopped)
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1
onion (finely chopped)
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100 g
hard cheese
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salt and pepper
Macaroni short
Soubry macaroni has a slightly curved, concave shape, allowing for ideal absorption of sauces. Whoever says macaroni automatically means macaroni with cheese and ham, a classic to say the least.
Preparation
- Grate the cheeses. Heat the water with the stock cubes.
- In a saucepan, sauté the garlic and onion in the butter for five minutes until translucent.
- Increase the heat, pour the dry pasta into the pot and stir well to coat it with fat.
- Cook 3–4 minutes, stirring constantly to lightly toast the pasta.
- Pour with the white wine over and mix. Add 2 tablespoons of hot broth as soon as the alcohol has evaporated.
- Stir constantly, adding broth each time the previous amount has evaporated/absorbed for 6–8 minutes.
- When the pasta is al dente, add the cream, stir, and turn off the heat.
- Once off the heat, add the cheese, ham and chives and mix well.
- Cover and allow to stand for two minutes.
