Around The World Cheese Pasta

        Photo By: Tara Conklin


3 C. Rotini, Penne or other bite size pasta; uncooked

1/2 C. Butter

1/4 C. All-purpose flour

1/2 tsp. Salt

1/4 tsp Pepper

1/4 tsp Dry mustard

1/4 tsp Paprika

1/4 tsp Worcestershire sauce

2 C. Milk

1 C. Heavy cream

1 C. Sharp cheddar cheese, grated.

1/2 C. Swiss cheese

1/2 C. Gruyere cheese

1/2 C. Dubliner cheese

1/4 C. Romano cheese

1/2 C. Panko bread crumbs

2 C. Broccoli florets quartered

1 1/2 C Fresh ham diced to about 1/2 inch


1. Preheat oven to 350 degrees F.

2. Grate all cheeses and set aside.

3. In small bowl, combine Romano and bread crumbs. Set aside.

4. In a large pot of boiling, salted water cook the pasta to al dente.

5. Lightly butter a two quart casserole dish and spread the ham in a layer at the bottom of the dish.

6. In a second layer add the broccoli florets adding more if needed or desired.

7. In separate large sauce pan melt butter over low heat.

8. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

9. Stir in milk and heat to boiling, stirring constantly. Boil for 1 minute or until thickened.  remove from heat.

10. Stir in cheese until melted. The milk may be hot enough to melt the cheese on it's own. If not add pot back to a low heat stove stirring constantly to avoid clumping or over cooking.

11. Drain macaroni and gently add into cheese sauce. Stir to combine completely.

12. Pour into casserole dish. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving.

Makes 6 to 8 servings.

NOTE: If you don't have a smorgasbord of cheeses on hand or perhaps a little tight in the purse strings, no problem it's just a very worldly version of your every day Mac & Cheese. Good old Cheddar works just find by itself. You really can't go wrong (except maybe with some Longaberger, I don't recommend it).