Mac and Cheese with Hot & Spicy Ham

• Preheat oven to 350 degrees. Lightly spray a 13×9 baking dish.
• Cook pasta according to box directions.
• In a medium sauté pan, heat olive oil. Saute the shallots until golden brown. Add the ham and sauté until brown, about 2 minutes. Add chicken broth and cook until almost evaporated, add the peas and cook an additional 2 minutes.
• In a sauce pan, over low heat melt butter, then add flour, salt, pepper, paprika. Combine to make a roux. Continue whisking then add the milk slowly and turn up the heat until mixture thickens. Once roux has thicken remove from heat and add the cheeses, and whisk until melted.
• Once pasta is cooked, drain but do not rinse (the starch from the noodles will help the melted cheese sauce coat the noodles).
• Stir in shallot mixture and pour into prepared baking pan.
• Bake for 20 minutes until browned and bubbly.

Recipe created by Hatfield’s executive chef, Chef Jen