Cubano Mac & Cheese

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb whole wheat elbow macaroni
• salt & freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 2 cups milk
• 1/4 cup hot sauce
• 1/4 cup yellow mustard
• 3 cups swiss cheese or 3 cups gruyere cheese, shredded, plus additional for topping
• 1/2 cup pickle, chopped
• 1 lb thinly sliced ham, chopped (from the deli counter)
• flat leaf parsley, chopped

Recipe

• 1 preheat broiler to high or oven to 400°f.
• 2 place a large pot of water over high heat and bring it up to a boil to cook the pasta. once at a boil, add some salt and the pasta and cook it just shy of al dente.
• 3 while the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. when the butter melts, add the flour and cook about a minute. whisk in stock, milk, hot sauce and yellow mustard, and bring up to a bubble. stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted. fold in the pickles and ham, and season with salt and pepper to taste.
• 4 when the pasta is done, drain it well and combine with sauce. transfer the mac and cheese to 4 individual ceramic ramekins and top each one with a sprinkle of shredded cheese.
• 5 place the ramekins onto a baking sheet and toss them under the broiler to melt and brown the cheese on top, 2-3 minutes.
• 6 serve the cubano mac & cheese with a simple salad alongside and enjoy.