Smoked Oka and St Paulin Mac and Cheese

8
Easy
Dinner

Characteristics

Kid Approved Without nuts High Calcium

Nutritional Facts Per Serving

350
Calories
18 g
Protein
26 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 20 g
    • Saturated fat  12 g
  • Cholesterol 70 mg
  • Sodium  570 mg
  • Carbs 26 g
    • fiber  1 g
    • Sugar  5 g
  • Protein 18 g

Ingredients

  • 3 tbsp (45 mL) butter, divided
  • 1 cup (250 mL) finely diced ham
  • 1 small onion, finely chopped
  • 2 tbsp (30 mL) all-purpose flour
  • 2 1/2 cups (625 mL) milk
  • 2 cups (500 mL) grated St. Paulin Cheese, divided
  • 1 cup (250 mL) grated smoked OKA L'Artisan Cheese
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 cups (1 L) cooked small pasta shells cooked (al dente), such as elbow macaroni or orecchiette
  • 1/4 cup (60 mL) breadcrumbs

Method

  1. Preheat oven to 400˚F (200˚C). Melt 2 tbsp (30 mL) butter in large skillet set over medium heat. Cook ham and onions 3 to 4 min. until onions have softened. Sprinkle in flour. Cook, stirring, 2 to 3 min.. until flour and butter are smooth.
  2. Slowly whisk in milk. Continue to whisk while bringing to a boil. Reduce heat to medium-low. Cook, stirring constantly, 7 to 8 min. until sauce is slightly thickened. Remove from heat.
  3. Stir in 1 cup (250 mL) St. Paulin cheese, smoked Oka, salt and pepper. Mix in pasta; spread in greased 8-cup (2-L) baking dish. Sprinkle with remaining St. Paulin cheese. Melt remaining butter; toss with breadcrumbs. Sprinkle overtop.
  4. Bake 20 min. or until golden and bubbly. Let stand 10 min. before serving.

Tip:

  • For vegetarian mac & cheese, switch the ham for chopped broccoli or cauliflower.



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