Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From Melt: The Art of Macaroni and Cheese Recipe
Ingredients
- 10 ounces elbow macaroni
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 10 ounces Gruyère, shredded
- 8 ounces Emmentaler, shredded
- 8 ounces Black Forest ham, cut into ½-inch cubes
- 2 cups sourdough bread cubes, each about ½ inch square, crust on
Instructions
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