Mac and Cheese Soufflé with Country Ham

Ingredients

  • 1/2 pound macaroni
  • 4 ounces sharp cheddar, grated, divided
  • 2 ounces crumbled blue cheese
  • 2 tablespoons freshly grated Parmesan
  • 5 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons bacon grease (substitute vegetable oil)
  • 4 ounces country ham, chopped
  • Freshly ground black pepper to taste

Procedures

1

Preheat the oven to 375 degrees. Grease a 2-quart soufflé dish. Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage. Drain the pasta, and return it to the pot.

2

Reserve 1/2 cup of the cheddar. Stir the remaining cheddar, blue cheese, and Parmesan into the hot pasta. Combine the eggs, sour cream, cream, and dill in a bowl, and whisk well. Add it to the macaroni mixture. Stir well.

3

Heat the bacon grease in a skillet over medium-high heat. Add the ham, and cook for 2 minutes, or until heated through. Stir the ham into the pasta, and pour it into the prepared pan. Sprinkle the reserved cheddar on top.

4

Bake the soufflé in the center of the oven for 20 to 25 minutes, or until the custard is set. Serve immediately.

Source: http://www.seriouseats.com/recipes/2012/10/mac-and-cheese-souffle-with-country-ham-from-sweet-potatoes-restaurant-recipe.html

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