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.
Mac and cheese with ham and oyster mushrooms
- 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.