Ham and Brie Mac 'N Cheese
1 pound pasta, cooked
about 2 cups leftover cooked ham, cubed
1 onion, sliced and caramelized in 1 T. olive oil
2 T. butter
2 T. flour
1 cup milk (I used skim)
1 cup chicken broth (optional - you could use more milk instead)
about 6 ounces good melting cheese, cut into chunks (I used brie since I had it leftover, but fontina or cheddar would work too and if you have more or less than 6 ounces, it won't matter much. If using brie, remove the rind first)
salt, pepper to taste
1/4 t. dry mustard
several gratings of nutmeg
1/2 cup parmesan cheese
1/4 cup chopped parsley
Melt the butter in a saucepan and stir in the flour, cooking over low heat for a minute or two. Add the milk slowly, whisking all the while to eliminate any lumps from the flour. Slowly add the chicken broth, and stir, then add the brie and the seasonings, and cook until the brie melts. Turn off the flame and add the parmesan cheese. If it seems to thick, add more milk or chicken broth.
Mix the pasta, the ham and the caramelized onion with the cheese sauce and the parsley. Spoon everything into a buttered casserole dish and sprinkle the crumb topping over all. Bake in a 450 degree oven for 10 minutes.
1/2 cup bread crumbs
1 T. butter, melted
1/4 t. dried basil
1/4 cup parmesan cheese
Melt the butter in a saucepan and add the bread crumbs and basil. Toss for a minute or two, then turn off the heat and add the parmesan cheese. Sprinkle on top of the pasta.