☰ menu   

Mac and Cheese with Coppa and Chives

Mac and Cheese with Coppa and Chives
Serves 10
Creamy, Southern-style mac and cheese gets a boost from cured meat and camembert in this dish. Make sure to thoroughly cook the roux, stirring it for a few minutes—it will make a difference in the final flavor.
  1. 3 tablespoons unsalted butter
  2. ¼ cup all-purpose flour
  3. 1¾ cups heavy cream
  4. 1½ cups whole milk
  5. 2 cups shredded sharp cheddar cheese, divided
  6. 2 cups shredded medium cheddar cheese, divided
  7. ¾ cup grated parmesan cheese
  8. ⅓ cup cubed camembert cheese, rind removed
  9. Kosher salt, to taste
  10. 1 teaspoon smoked paprika
  11. 1¼ cups half-and-half
  12. 12 cups cooked elbow pasta
  13. ¼ cup chopped coppa
  14. ¼ cup thinly sliced chives
  1. Heat oven to 400°F. Melt butter in a large saucepan over medium-low heat. Add flour and stir until mixture turns a light golden color, 6 to 7 minutes. Stir in cream and milk. Increase heat to high and continue stirring until mixture boils. Reduce heat to low and simmer for 10 minutes.
  2. Remove from heat and stir in 1¾ cups sharp cheddar, 1¾ cups medium cheddar, parmesan, and camembert. Season with salt and add half-and-half.
  3. Combine three-quarters of cheese sauce with pasta in a 9-inch-by-13-inch casserole dish. Fold in coppa. Top with remaining cheese sauce and sprinkle with remaining cheddar.
  4. Bake for 8 to 12 minutes, until top is browned. Sprinkle with chives before serving.
Adapted from Chef Edouardo Jordan, JuneBaby
Adapted from Chef Edouardo Jordan, JuneBaby
culture: the word on cheese https://culturecheesemag.com/
Photo Credit Charity Burggraaf

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Leave a Reply

Support Local Cheese Makers and Mongers!