Macaroni with cheese, ham, and lots of vegetables
Creamy macaroni with cheese, ham, and plenty of fresh vegetables delivers comforting comfort food with a light spring vibe. Peas, broccoli, and asparagus are briefly blanched, mushrooms are sautéed, and everything is brought together in a silky béchamel sauce for a final grilling moment with a golden brown crust.
Ingredients · Servings 4
- 100 g frozen peas
- 1/2 broccoli in florets
- 8 green asparagus, cut into pieces
- 300 gr macaroni
- 8 mushrooms
- 50 g butter
- 50 g flour
- 400 ml milk
- 1 pinch of salt
- 1 pinch of pepper
- 1 tsp nutmeg
- 200 gr diced ham
- 150 g grated cheese
Method · 30 min
- Blanch the peas, broccoli florets, and green asparagus in salted water. Remove the vegetables with a slotted spoon and cook the macaroni al dente in the same water. Slice the mushrooms and fry them in a pan with a little butter.
- Make the béchamel sauce. Melt the butter in a saucepan and add the flour. Cook briefly to remove the raw flour taste. Then stir the milk into the roux and stir until a smooth sauce is formed. Season to taste with a pinch of salt, pepper, and nutmeg.
- Drain the pasta. Take a large bowl and mix the pasta, the vegetables, the diced ham, and the béchamel sauce in it.
- Sprinkle with the grated cheese and place the dish under the grill for a few more minutes until the cheese is melted and golden brown.
