Macaroni and ham

 

We will make a tender, juicy base ourselves, which will soak the pasta, and on top will create that very ruddy crust, for which everyone is reaching for an additive. Just do not add eggs, otherwise you will get a regular noodle maker (we have nothing against it, but the dish will be different).

So, first boil 200 g of pasta in salted water until al dente, so they will retain their shape and will not boil during the baking process. It is important not to overdo it: the pasta will continue to cook in the oven, and if it is too soft from the very beginning, the dish will turn out to be mushy. Then we put them in a colander and drain all the water. The less moisture remains, the better the sauce will be absorbed.

Meanwhile, cut 70 g of ham into small cubes so that it is evenly distributed throughout the casserole. Large chunks can make the taste too uniform, while small ones will give each spoonful a balanced taste. Ham can be replaced with sausage or even leftovers of baked meat, if they are in the refrigerator.

Melt 30 g of butter in a frying pan, add 45 g of flour and stir quickly. Fry for about a minute, until the flour is soaked in oil and acquires a light nutty flavor. This step is important: if the flour is not heated, the sauce will taste damp and mealy.

Then pour 600 ml of milk in a thin stream, stirring constantly with a whisk to avoid lumps. Cook over low heat until thickened. If the sauce seems too thick, you can add a little milk – but it's important not to overdo it, otherwise the dish won't keep its shape. When the sauce becomes homogeneous, add half of the cheese grated on a coarse grater (35 g) and stir until it completely dissolves. This will add richness and delicate texture to the sauce. For a more pronounced taste, you can use a mixture of cheeses – for example, add a little parmesan or smoked cheese.

Mix the pasta, ham and prepared sauce in a deep bowl, making sure that the sauce covers each piece. We put the mass in a heat-resistant mold with a volume of at least 1.5 liters. The more evenly we distribute it, the more beautifully the crust will bake. Sprinkle the remaining 35 grams of grated cheese on top – it will create that ruddy, appetizing crust, from which it is difficult to break away.

We send it to the oven, preheated to 220-240 ° C, and bake for about 40-50 minutes, until the top layer is golden and crispy. You need to bake without a lid – this way the cheese will bake better, and not melt into a monophonic mass. If the oven is baking heavily from above, you can move the mold to a lower level in the last 10 minutes. Before serving, let the gratin cool down a little so that it holds its shape better and tastes richer. The finished dish can be decorated with fresh herbs – dill, parsley or green onions. If you want to add dried herbs, it is better to mix them into the sauce at the cooking stage so that they reveal their flavor.

Full list of ingredients (for convenience): - Pasta – 200 g - Ham – 70 g - Cheese – 70 g - Butter – 30 g - Flour – 45 g - Milk – 600 ml - Salt – to taste - Greens – for decoration

A 1500 ml form. If you try to cook, share your impressions! Maybe you have your own secrets on how to make this dish even tastier? Leave comments, tell us how it turned out, and, of course, save the recipe – it will definitely come in handy when you want something simple but really tasty.