Mac and Cheese with Coppa and Chives
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.
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1¾ cups heavy cream
- 1½ cups whole milk
- 2 cups shredded sharp cheddar cheese divided
- 2 cups shredded medium cheddar cheese divided
- ¾ cup grated parmesan cheese
- ⅓ cup cubed camembert cheese rind removed
- Kosher salt to taste
- 1 teaspoon smoked paprika
- 1¼ cups half-and-half
- 12 cups cooked elbow pasta
- ¼ cup chopped coppa
- ¼ cup thinly sliced chives
- 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.
- 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.
- 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.
- Bake for 8 to 12 minutes, until top is browned. Sprinkle with chives before serving.
Adapted from Chef Edouardo Jordan, JuneBaby
Photo Credit Charity Burggraaf