Name: Jalapeño Mac and Cheese with Ham
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 8 oz (1/2 box) of Elbow or Cellentani pasta; 15 oz canned stewed tomatoes; 1 tsp brown sugar; 1 tsp molasses; ¼ cup butter; ¼ cup all-purpose flour; ½ tsp salt; ¼ tsp ground black pepper to taste; 2 cups whole milk; 2 cups shredded cheese (mix of Cheddar, Gruyere and/or Fontina); 1-2 jalapenos chopped; ½ cup Panko breadcrumbs; 1 cup diced/chopped ham pieces; 1 tsp hot sauce or pepper flakes

Homemade mac and cheese is real comfort food. We make this to go along with “On-Sale” ham, and add in lots of those small leftover ham bits, so they don’t go to waste. Making it at home allows us to use any combination of our favorite cheeses, along with fresh jalapenos for some kick. This is one of the recipes in Bob Johnson’s cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Hamamania chapter.

Bob Johnson

Jalapeño Mac and Cheese with Ham

Homemade mac and cheese taken to the next level with fresh jalapeños, a blend of premium cheeses, and leftover ham bits so nothing goes to waste. Topped with crispy Panko breadcrumbs and a rich molasses stewed tomato sauce, this is serious comfort food.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Pasta

8 oz (1/2 box) of Elbow or Cellentani pasta

Stewed Tomato Sauce

15 oz canned stewed tomatoes
1 tsp brown sugar
1 tsp molasses

Cheese Sauce

¼ cup butter
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper to taste
2 cups whole milk
2 cups shredded cheese mix of Cheddar, Gruyere and/or Fontina
1-2 jalapenos chopped

Topping

½ cup Panko breadcrumbs

Optional

1 cup diced/chopped ham pieces
1 tsp hot sauce or pepper flakes

Equipment

10" or 12" cast iron pan
Small sauce pan
Large pot for pasta

Method

Cook the pasta. Cook the pasta according to package directions until firm to the bite. Drain and set aside.
Make the tomato sauce. While the pasta cooks, heat the stewed tomatoes, brown sugar, and molasses in a small saucepan at a low boil for about 8 minutes, stirring well to combine. Set aside.
Make the roux. Melt the butter in a 10" or 12" cast iron pan over medium heat. Whisk in the flour, salt, and pepper until smooth, about 5 minutes.
Build the cheese sauce. Slowly pour the milk into the butter-flour mixture while continuously stirring until smooth and bubbling, about 5 minutes. Stir in hot sauce or pepper flakes if using.
Add cheese and jalapeños. Remove from heat and add the shredded cheese and jalapeños to the milk mixture. Stir until the cheese is fully melted, about 3 minutes.
Fold in pasta and ham. Fold the cooked pasta and ham pieces into the cheese mixture until everything is evenly coated.
Broil and serve. Spread Panko breadcrumbs evenly over the top of the mac and cheese. Place the cast iron pan under the broiler until the top is golden brown, about 2-3 minutes. Remove and let stand 15 minutes before serving. Top with the stewed tomato sauce and serve.

Notes

The combination of Cheddar, Gruyere, and Fontina gives this mac and cheese a wonderful depth that pre-shredded single cheese blends simply can't match, shredding your own cheese makes a noticeable difference. Don't skip the 15 minute rest before serving, it allows the sauce to set. The stewed tomato topping is what makes this dish truly special, don't be tempted to leave it out!

The leftover jalapeno mac and cheese can be used on pizza, check out the recipe Ham Mac and Cheese Pizza. Both recipes are in the Hamamania chapter of the Left Over Ranch Cookbook.