Yes, it’s just that humble yet crowd-pleasing mac and cheese. But now it’s all dressed up for a party. For flavor, I added chopped sweet ham and oyster mushrooms. Carrots, red bell peppers and green peas added the festive colors. For creaminess, lots of grated Monterey Jack cheese. For garnish, chopped flat-leaf parsley and shaved Parmesan cheese.
I know that the immortal baked mac is the most popular pasta recipe in this blog but if you feel like trying something new, I suggest this mac and cheese with ham and oyster mushrooms.
This recipe serves four. If you’re feeding a larger crowd, just multiply the ingredients accordingly.
- 200 grams macaroni cooked al dente
- 4 tablespoons butter
- 1/2 cup frozen peas thawed
- 1/2 cup carrot chopped
- 1/4 cup bell pepper chopped
- 1/4 cup onion chopped
- 100 to 150 grams sweet ham chopped
- 100 to 150 grams oyster mushrooms trimmed (and large ones torn into smaller pieces)
- 1/2 c milk (or cream)
- 1 and 1/2 cups Monterey Jack cheese grated (feel free to substitute your preferred cheese)
- 1 tablespoon finely chopped flat-leaf parsley
- coarsely chopped flat-leaf parsley
- shaved Parmesan cheese
Melt the butter in a pan over medium-high heat. When the butter is bubbly, add the vegetables. Start with what takes longest to cook — carrot, bell pepper, onion and peas, in that order, with three minute intervals and lots of stirring.
Add the ham and mushrooms. Stir.
Pour in the milk. Stir in the grated cheese and finely chopped parsley. Once the cheese melts, turn off the heat. Season with salt and pepper.
Add the cooked pasta and toss well.
Ladle into shallow bowls, top with shaved Parmesan cheese and sprinkle with coarsely chopped parsley. Serve the mac and cheese with ham and oyster mushrooms with buttered crusty bread.