Cubano Mac and Cheese
WHAT YOU NEED
- 6 oz fresh (for bread crumbs)
- 1 pound uncooked elbow macaroni
- 4 cups chicken broth
- 8 tablespoons (1 stick) Butter
- 1 cup flour
- 4 cups hot milk
- 1/2 tsp. kosher salt
- 1 tablespoon dry mustard
- 16 ounces Cacique® Oaxaca Cheese, shredded (about 4 cups)
- 1/4 pound ham, cut into 1/2-inch pieces
- 1/4 pound sliced roast pork, cut into 1/2-inch pieces
- 1/2 cup bread and butter pickles, cut into 1/4-inch pieces
- Cacique® Four Quesos Blend Shredded Cheese
HOW TO MAKE IT
- Preheat oven to 350ºF. Lightly grease 9-by-13-inch baking dish or coat with cooking spray. Set aside.
- Cook the pasta according to package directions, substituting the chicken broth for water. This adds a lovely flavor to the pasta. Cook until almost done (al dente). Drain well, transfer to large bowl and set aside.
- Pulse bread in food processor into coarse crumbs (you will need about 1 cup).
- Melt butter in heavy-bottomed pot or saucepan over medium heat; whisk in flour until well blended. Continue whisking for another minute or two. Do not let mixture brown.
- Gradually whisk in hot milk and keep stirring for a few more minutes. Whisk in dry mustard and kosher salt until well blended.
- Add shredded Cacique® Oaxaca Cheese, stirring until melted and blended. Reduce heat to low and stir for 3 to 4 minutes longer.
- Stir about half of cheese sauce into pasta.
- Add ham, roast pork, pickles and remaining cheese sauce and mix again.
- Place mixture in the prepared baking dish.
- Sprinkle breadcrumbs evenly over top.
- Sprinkle Cacique® Four Quesos Blend Shredded Cheeses over everything. Bake for 20 to 25 minutes or until hot and bubbly.
