Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From Melt: The Art of Macaroni and Cheese Recipe

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese' Recipe

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese' Recipe

By Serious Eats
1 hour

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Details
  • Servings:   4
  • Dish:   main course
Cuisine
  • italian
Comments
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

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese' Recipe serves 4 original recipe by Serious Eats.

View original preparation instructions

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