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Blackforest Mac & Cheese


250g elbow macaroni
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp tarragon mustard
250g Gruyere, grated
200g Emmental, grated
200g Blackforest Ham, cut into small cubes
cherry tomatoes, cut in half


1.  Preheat oven to 200C.  Lightly butter a 200mm x 350mm baking dish.

2.  Cook the macaroni in a large pot of salted boiling water until al dente.  Drain and set aside.

3.  Place the butter in a medium saucepan and melt over at medium heat.  Add the flour and stir until the roux begins to take on a light brown color, scraping the bottom to prevent burning, for about 3 minutes.  Slowly add the milk and stir constantly until the sauce thickens.  Remove from heat and stir in salt and pepper.  Add mustard and most of the cheese to sauce and stir until it has completely melted.

4.  Pour pasta into greased baking dish and toss with ham.  Pour the cheese sauce over the top of the pasta and stir gently to incorporate into the ham and the noodles. Top with remaining cheese and bake for 30 minutes.  Let sit 10 minutes before serving.


Recipe adapted from “Melt” by Stephanie Stiavetti and Garrett McCord

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