Shelly's Recipe

DOWN HOME MAC, HAM & CHEESE WITH SHALLOT AND SWISS CRUMB TOPPING

Category: Pasta - Baked

Cooking spray
8 oz uncooked dry pipette or small penne rigate pasta
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/8 tsp fresh ground black pepper
1/8 tsp nutmeg
2 1/2 cups whole milk
1 tbsp sweet onion, grated
1 1/2 tbsp fresh lemon juice
2 cups sharp cheddar cheese, shredded
3/4 cup Swiss cheese, shredded
3/4 cup ham, chopped

Shallot and Swiss Crumb Topping
2 tbsp butter
3 tbsp shallots, minced
1/2 cup panko bread crumbs
1/4 cup Swiss Cheese, shredded
1 tbsp fresh flat-leaf parsley, minced

Preheat oven to 375. Spray a shallow 2-quart oven-proof casserole dish with cooking spray. Following pkg directions, bring a large pot of water to a boil. Add pasta; cook per pkg directions, until pasta is al dente. Drain well and set aside.

Meanwhile melt butter over medium-low heat in a medium saucepan; stir in flour, salt, pepper and nutmeg. Stirring constantly, bring to a low simmer; cook 1 minute. Gradually whisk in milk and bring to a boil while continuously stirring. Reduce heat, and simmer for 1 minute. Remove from heat; stir in onion and lemon juice. Add cheddar cheese, Swiss cheese and ham; stir until cheese is just melted. Stir in hot pasta. Pour into dish.

To prepare crumb topping, melt butter in a small saucepan over medium-low heat. Add shallots; stirring, cook until just softened, about 1 minute. Remove from heat; stir in panko, Swiss cheese and parsley. Sprinkle over top of casserole. Bake for 20-25 minutes or until bubbly and crumbs are golden brown.