Macaroni cheese and ham

  • cooking icon 20 minutes

Recipe in collaboration with

Cook 'n' Roll


For 4 persons

  • 375 g

  • 1

    clove of garlic (finely chopped)

  • 100 ml

    dry white wine

  • 5 dl


  • 2 tbsp


  • 1 l


  • 1

    chicken stock cube

  • 1

    vegetable stock cube

  • 50 g

    fresh Parmesan cheese

  • 3

    springs of chives (chopped)

  • 1

    onion (finely chopped)

  • 100 g

    hard cheese

  • salt and pepper


Anco Professional Cooking-resistant Macaroni short

Anco Professional Cooking-resistant Macaroni short is one of the most traditional short pastas on the market. The slightly curved, concave shape allows for ideal absorption of sauces and offers a full mouthfeel. Whoever says macaroni automatically says macaroni with cheese and ham, a classic in every kitchen. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies if the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.


  1. Grate the cheeses. Heat the water with the stock cubes.
  2. In a saucepan, sauté the garlic and onion in the butter for five minutes until translucent.
  3. Increase the heat, pour the dry pasta into the pot and stir well to coat it with fat.
  4. Cook 3–4 minutes, stirring constantly to lightly toast the pasta.
  5. Pour with the white wine over and mix. Add 2 tablespoons of hot broth as soon as the alcohol has evaporated.
  6. Stir constantly, adding broth each time the previous amount has evaporated/absorbed for 6–8 minutes.
  7. When the pasta is al dente, add the cream, stir, and turn off the heat.
  8. Once off the heat, add the cheese, ham and chives and mix well.
  9. Cover and allow to stand for two minutes.

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