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Mac and Cheese with Coppa and Chives

chive mac and cheese

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.
Servings 10


  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • cups heavy cream
  • cups whole milk
  • 2 cups shredded sharp cheddar cheese divided
  • 2 cups shredded medium cheddar cheese divided
  • ¾ cup grated parmesan cheese
  • cup cubed camembert cheese rind removed
  • Kosher salt to taste
  • 1 teaspoon smoked paprika
  • 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

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