Smoked Oka & St. Paulin Mac & Cheese
Prep Time
Cooking Mode
3 tbsp butter, divided
1 cup finely diced ham
1 small onion, finely chopped
2 tbsp all-purpose flour
2 ½ cups milk
2 cups grated St. Paulin Cheese, divided
1 cup grated smoked OKA L'Artisan Cheese
¼ tsp each salt and pepper
4 cups cooked small pasta shells cooked (al dente), such as elbow macaroni
or orecchiette¼ cup breadcrumbs
3 tbsp butter, divided
1 cup finely diced ham
1 small onion, finely chopped
2 tbsp all-purpose flour
2 ½ cups milk
2 cups grated St. Paulin Cheese, divided
1 cup grated smoked OKA L'Artisan Cheese
¼ tsp each salt and pepper
4 cups cooked small pasta shells cooked (al dente), such as elbow macaroni
or orecchiette¼ cup breadcrumbs
Directions
1Preheat oven to 400˚F (200˚C). Melt 2 tbsp (30 mL) butter in large skillet set over medium heat. Cook ham and onions 3 to 4 min. until onions have softened. Sprinkle in flour. Cook, stirring, 2 to 3 min. until flour and butter are smooth.
2Slowly whisk in milk. Continue to whisk while bringing to a boil. Reduce heat to medium-low. Cook, stirring constantly, 7 to 8 min. until sauce is slightly thickened. Remove from heat.
3Stir in 1 cup (250 mL) St. Paulin cheese, smoked Oka, salt and pepper. Mix in pasta; spread in greased 8-cup (2-L) baking dish. Sprinkle with remaining St. Paulin cheese. Melt remaining butter; toss with breadcrumbs. Sprinkle overtop.
4Bake 20 min. or until golden and bubbly. Let stand 10 min. before serving.
Tips
1
For vegetarian mac & cheese, switch the ham for chopped broccoli or cauliflower.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
