Gruyere and Ham Mac and Cheese Pot Pies

I am awfully excited to share this recipe with you today! I received some beautiful cheeses from Emmi a couple days ago and I knew just what I was going to do…..make mac and cheese.

I added some pan fried ham pieces and once I was just about done I thought…..”I am sooo making these into little individual pot pies!” So glad I did, they are buttery, flaky and perfectly mac and cheesy. Hope you enjoy!!

Here’s that gorgeous cheese I used. Feel free to substitute your favorite cheese if you’d like.

Let’s start the simple roux. Melt a sick uh buttah please ๐Ÿ™‚

You are going to whisk in 1/2 cup flour and some salt and pepper to the butter.

Up next, whisk in your milk. I happened to use half and half. Yikes, I know! Whole milk also works great or any milk your family has on hand.

Once your cream mixture is hot and thickened add your beautiful cheese, stirring to melt.

Add that cooked pasta.

Give her a nice stir.

I added a couple handfuls of some left over chopped ham. Add whatever meat you’d like. Chicken or beef would also be lovely.

Can’t you practically smell it?! Mmm.

Give her another nice stir, taste and season with a few more sprinkles of salt and pepper if needed. Please note, you can totally stop the recipe here and enjoy in some bowls. Or……see what I did below ๐Ÿ™‚

Divide your mac into some individual ramekins.

Top with more cheese and top with a cut round of puff pastry! Oh yah ๐Ÿ™‚

Now we’re talking. Hope you enjoy!!

[ziplist]

Gruyere and Ham Mac and Cheese Pot Pies

1 pound elbow pasta

1 stick (8 tablespoons) unsalted butter

1/2 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups half and half or whole milk

3 cups shredded gruyere cheese, plus 1 1/2 cups for topping

3 cups diced cooked ham

4 sheets puff pastry, room temperature (2 boxes)

1. Preheat oven to 350 degrees F. and lightly spray eight 2 cup ramekins with non stick cooking spray.

2. Cook pasta according to package directions. Run under cool water to stop cooking.

3. Melt butter in large Dutch oven or pot over medium heat. Whisk in flour, salt and pepper. Cook and whisk for 1 minute. Slowly drizzle in half and half whisking constantly. Whisk until thickened and hot, about 3-5 minutes. Stir in 3 cups gruyere cheese and cooked pasta.

4. Heat cooked cubed ham pieces in a large skillet to brown slightly. Add to mac and cheese, stir, taste and season accordingly with additional salt and pepper. Divide mac between prepared ramekins. Top each ramekin with additional gruyere cheese then a round piece of pastry that has been cut to fit your ramekin. Bake for about 30 minutes, until pastry is golden brown. Let cool for 5 minutes before serving. Best served immediately.

Makes 8 servings

Note: This dish can be made without the puff pastry and without baking if desired. Once ham is added to the mac and cheese you can just serve after this step ๐Ÿ™‚

_________________________________

Have a great day! Come back soon ๐Ÿ™‚

 

Related Posts

56 Responses
  1. Oh my GOODNESS! That looks amazing!! The flavors and texture… perfect. Yum! I think this could go on my “last meals” on Earth list. It has everything I enjoy in a decadent meal. ๐Ÿ™‚

  2. Cindy @ Once Upon a Loaf

    So creative! I just got som Gruyere for something else but it can wait! Can’t wait to try this!

  3. Oh my goodness I could indulge on some serious macaroni and cheese like this. Love the addition of the ham pieces and the puff pastry on top! Perfect comfort food kind of meal.

  4. Jenny, I picked up a few things at the store today and had at it. O.M.GEE. It’s in the oven right now but I can tell you, this is going to be the most amazing mac n cheese dish I’ve ever made. I got some Kerrygold sharp cheddar and some Valaaska (a bit sweeter and very creamy when it melts) and threw in some reg. shredded sharp cheddar. Substituted turkey bacon for ham in the mac, and baked it in a large Corningware oval with an entire sheet of pastry cut to fit over top, as somehow I’ve misplaced my fourth large ramekin.

    Can’t wait to dig in!! Thanks again!

  5. Natalie

    I made a couple sheets of puff pastry over Christmas and I have been waiting to use it. Have you ever made it from scratch? It is a process! Anyways, I think I might have to try this.

  6. I loved your mac & Cheese post so I linked it to my site with a link back to your site if you don’t mind you are my first link so would you Mind looking at it and make sure I did everything right. Thank you so much.

  7. Made this tonight and it was so delish! Definitely the most decadent mac and cheese I’ve ever had. I changed up the quantities a bit and added a touch of dry mustard to the cheese sauce—YUM!

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories