Macaroni with ham and cheese from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 329) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mezzaluna salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on December 05, 2014

    Pg. 319 Overall a very tasty mac and cheese. Come together in about an hour and the results are rich and very satisfying (along with a salad). Be careful not to over salt since you have parm, ham, and cheddar. Bechamel seems thin but firms up nicely in the oven. went with 1/2 cup of cream and it was plenty.

  • PrincessK on February 05, 2011

    Use 1/2 and 1/2 instead of heavy cream and just free pour until the sauce looks right. bake it at 350, not 425 but I think next time I make it I'll go with 425.

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