Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough

Special equipment: 8 x 8 baking dish

Ingredients

serves serves 4, active time 30 minutes , total time 1 hour

• 10 ounces elbow macaroni
• 2 cups whole milk
• 2 tablespoons butter
• 2 tablespoons flour
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 10 ounces Gruyère, shredded
• 8 ounces Emmentaler, shredded
• 8 ounces Black Forest ham, cut into ½-inch cubes
• 2 cups sourdough bread cubes, each about ½ inch square, crust on

Procedures

1. Preheat the oven to 350°F. Lightly butter an 8-by-8-inch baking dish.
   
2. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
   
3. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and stir in salt and pepper. Add mustard and cheese to sauce, stirring until completely melted.
   
4. Pour pasta into greased baking dish and toss with ham. Pour the cheese sauce over the top of the pasta and stir gently to incorporate into the ham and noodles. Top liberally with bread cubes, slide into the oven, and bake for 30 minutes. Let sit 10 minutes before serving.

Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps

Lush and creamy roasted cauliflower soup is finished with herb-roasted wild mushrooms and ham crisps.

Note: Feel free to make the soup and mushrooms in advance. Both will store nicely in the refrigerator for about two days. However, make the ham crisps prior to serving.

Special equipment: Baking sheets, blender, cooking spray

Ingredients

serves Serves 4, active time 15 minutes, total time 30 minutes

• For the Soup:
• 1 large head cauliflower, cored, cut into florets and tough stalks discarded
• 5 tablespoons olive oil, divided
• 3 1/2 tablespoons sherry vinegar, divided
• Kosher salt and freshly ground black pepper
• Black pepper
• 1 teaspoon hot or sweet pimentón (smoked paprika)
• 2 1/2 cups whole milk, plus additional as needed
•  
• For the Mushrooms:
• 1 pound mixed wild mushrooms, cleaned and cut into 1/2- to 1-inch pieces
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
•  
• For the Ham:
• Non-stick cooking spray
• 1/2 pound very thinly sliced deli ham or prosciutto

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
   
2. Place cauliflower on a 13- by 9-inch baking sheet in a single layer. Toss with 3 tablespoons olive oil, 2 1/2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pimentón. Transfer to oven to roast, tossing halfway through, until tender and browned, 35 to 40 minutes.
   
3. While the cauliflower is cooking, add mushrooms, rosemary, thyme, remaining 2 tablespoons olive oil and remaining 1 tablespoon sherry vinegar to a medium, oven-safe baking dish. Season with salt and pepper, toss to combine and transfer to the oven to roast until liquid evaporates and mushrooms are nicely browned, 25 to 30 minutes
   
4. On another baking sheet lined with foil and sprayed with cooking spray, place sliced ham in a single layer. Spray the side facing up with a thin coating of cooking spray and place in oven to crisp, about 10 minutes.
   
5. Remove cauliflower, mushrooms and ham from the oven. Discard rosemary and thyme and cover mushrooms to keep them warm. Transfer cauliflower to a blender. Add milk and pulse to combine. Season to taste with salt and pepper, then puree until smooth, adding additional liquid as needed to create a smooth, creamy soup. If necessary, heat soup in a large pot after blending.
   
6. Ladle soup into individual bowls, and garnish with a ham crisp and mushrooms. Serve immediately.