Michael Symon's Ham and Cauliflower Mac and Cheese

By á-24535

Ingredients

• 1 pound Conchigliette (pasta shells)
• Extra Virgin Olive Oil
• 2 cups Cauliflower Florets (shaved)
• Salt and Pepper to taste
• 2 tablespoons Butter (divided)
• 2 tablespoons Flour
• 3 cups Whole Milk
• 1/8 teaspoon freshly grated Nutmeg
• 1 tablespoon Red Chili Flakes
• 2 cups Gruyere
• 1 cup Parmigiano-Reggiano (grated and divided)
• 1/2 pound Baked Ham Steak (julienned)
• 1 cup Panko Breadcrumbs
• 1/4 cup chopped Parsley

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.

Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.

Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.