Macaroni Cheese With Chives, Ham & Mushrooms

Mmmmm macaroni cheese, what's not to love! This is one of my favourite meals. 

I don't have it often but now and again I make it as a special treat and it's extra nice when ham, mushrooms and fresh chives are added.  The secret of good macaroni cheese is to make sure there's a good amount of sauce surrounding the macaroni so it doesn't seem too dry. 

Ingredients

3 Tbsps of butter

3 Tbsps of flour
4 cups of dried macaroni pasta

3 large onions, peeled and diced

6 cloves of garlic, peeled, crushed and diced

2 large ham steaks, diced

2 – 3 cups of mushrooms, sliced

1 litre or 4 cups of milk

1 good heaped teaspoon of mustard powder (mixed to a paste with a little milk)

1 Tbsp fresh, finely chopped chives

1 cup of grated parmesan cheese

3 cups of grated Colby or tasty cheese

1 tsp salt

½ tsp ground black pepper

Method
Set pasta to boil according to the instructions.   Drain when cooked. 

Melt butter in wok or pan and sauté the onions, garlic and ham for about 5 minutes.

Clear a circle in the middle of the pan and brown the  flour, then recombine with the onions, garlic and ham.

While stirring continuously over a medium heat pour in 1 litre (or 4 cups) of milk and keep stirring. 

Add the mustard, chives, salt and pepper.

Bring the mixture up to the boil and then turn the heat right down to low.  Make sure all the flour and mustard powder has properly blended into the sauce mix.

Turn the heat off and then add the grated cheeses making sure the bottom doesn’t burn. Let the cheeses melt into the sauce and then test the consistency.  If it seems too thick add a little more milk until you achieve the consistency you prefer.  Add the sliced mushrooms.  

Stir in 3 cups of the drained, cooked other pasta and combine. Add more pasta until the ratio seems about right.  Make sure the pasta is surrounded by plenty of sauce.

Spoon the mixture into two large, fairly deep pie dishes and cover with a good layer of grated cheese.  Sprinkle dry breadcrumbs over the top of the cheese.

Bake at 200C for around 15 minutes, until the top is nicely browned.

Serve with a fresh garden salad or green beans or peas and baby carrots.