Ingredients
- 1 pkg Virginia Ham steak cubed
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ cup brie
- ½ cup shredded gruyere
- 1 pt heavy cream
- 4 oz chicken stock
- 2 tbsp flour
- 4 tbsp butter divided
- ½ cup panko bread crumbs
- 1 tbsp chopped parsley
- 1 lb cavatapi pasta, cooked
- Salt & pepper to taste
Cooking Instructions
1: Pre-heat Beefer on high
2: Mix the mustard, honey, and cubed ham in a bowl until evenly coated
3: Broil ham on tray using the highest setting for about 1 minute, stir then repeat until slightly browned and set aside
4: In a saucepan, cook the flour in 2 tbsp butter for about 3 minutes until fragrant:
5: Whisk in the heavy cream and chicken stock then bring to a simmer, stirring constantly.Simmer for 10 minutes stirring occasionally
6: Remove cream mixture from heat and whisk in the brie and gruyere cheeses until smooth:
7: Toss the cooked pasta and ham into the cheese sauce and place into oven safe containers
8: In a small bowl, mix remaining butter, panko, and parsley until well combined
9: Top each portion with a light coating of the bread crumbs mixture:
10: Turn the Beefer to low and broil the mac & cheese on the lowest setting until the bread crumbs brown and the cheese starts to bubble:
11: Grab a couple forks and eat out of the larger dish or put into smaller bowls:
