WHAT YOU NEED
elbow macaroni butter flour salt pepper paprika dry mustard milk cheddar, smoked gouda, American cheeses shallots ham peas vermouth or broth
Saute shallots, add ham. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas and cook a few minutes more.
1
Melt butter in saucepan. Combine flour, salt, pepper, paprika, and dry mustard. Add flour mixture to butter, whisk to combine.
2
Slowly add milk. Cook to thicken the mixture. Add cheeses. Drain the macaroni, pour cheese sauce over the macaroni and stir to coat well.
3
Stir shallot and pea mixture into macaroni and cheese. Pour mixture into 13×9 pan and top with the panko bread crumbs. Bake 20 minutes.
4
I use vermouth in this recipe, however you can substitute with water or chick broth. Not a fan of peas? Try substituting your favorite vegetable.
TIPS