- Preheat oven to 375°F.
- Bring 4 quarts of water to a rolling boil, add 1 tbsp. sea salt if desired, and cook the pasta for 12 minutes. Drain and return to the pot.
- While the pasta is cooking, melt butter in a heavy saucepan with fresh sage leaves and let simmer for 3 minutes to flavor the butter. Do not brown the butter. Remove the leaves.
- Stir in flour and whisk energetically, cooking for 2 minutes until the mixture bubbles.
- Add hot milk, a few tablespoons at time, while you whisk and continue to simmer on medium heat. Lower the heat and continue to stir, cooking for a few more minutes until the sauce is thick and smooth.
- Stir the cheese sauce in the pan with the drained, cooked pasta. Mix well with a wooden spoon.
- Add half of the grated cheese and ham and mix gently. Pour mixture into a greased casserole or individual ramekins and then top with the rest of the grated cheese.
- Bake for 30 minutes for large casseroles and 15-20 minutes for individual servings.
Notes: Before baking, you may also freeze portions in oven-proof dishes and bake frozen for a convenient snack or meal; just add five minutes to the cooking time. You can also stir in steamed green beans, broccoli or peas for a little bit of green, but we feel vegetables go better on the side.
Ingredients:
12 oz. whole grain einkorn penne or rigatoni
2 tbsp. butter
2 tbsp. flour
1¼ cup warm milk
4-5 fresh sage leaves (optional)
salt and pepper to taste
4-5 thin slices of ham, chopped in small squares
½ cup grated sharp cheddar cheese
Nutrition:
Calories: 510 , Total Fat: 15 g, (Saturated Fat: 8 g), Sodium: 440 mg, Carbohydrate: 72 g, Fiber: 8 g, Protein: 24 g.
Description:
Mac & Cheese is a classic, an old favorite prepared in different ways in many European countries for centuries. It’s pretty simple to make and the nice, nutty whole grain flavor is perfect – and very satisfying – with the creamy sauce. Now that’s comforting!
