1.5 cups breadcrumbs fresh white soft ( 4 bread slices)
2 tablespoons butter melted
6 tablespoons butter
12 ounces pasta
1 cup country ham diced
4 cups ham smoked diced fully cooked
2 teaspoons ground mustard dry
5 tablespoons flour all-purpose
1 tablespoon chives fresh minced
0.1 teaspoon ground pepper red
1.8 cups cup heavy whipping cream
2 teaspoons horseradish prepared
0.5 teaspoon kosher salt
3.5 cups milk
0.3 teaspoon nutmeg freshly grated
0.3 cup onion grated
8 oz cheddar cheese shredded extra-sharp
2 cups swiss cheese diced
2 tablespoons vegetable oil
2 teaspoons worcestershire sauce
Equipment
food processor
frying pan
sauce pan
oven
whisk
wire rack
baking pan
aluminum foil
Directions
Preheat oven to 35
Prepare pasta according to package directions for al dente.
Stir together smoked ham and country ham. Saut half of ham mixture in 1 Tbsp. hot oil in a large skillet 7 to 8 minutes or until lightly browned. Repeat with remaining ham mixture and oil.
Melt 6 Tbsp. butter in a large saucepan over medium heat.
Add onion and next 5 ingredients, and saut 30 seconds or until fragrant.
Add flour, and cook, stirring constantly, 2 minutes or until golden brown and smooth. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, 5 minutes or until slightly thickened and mixture coats a spoon. Stir in horseradish and Worcestershire sauce.
Remove from heat, and stir in Cheddar cheese until melted. Stir in pasta, ham, and Gruyre; pour into a lightly greased 13- x 9-inch baking dish.
Process breadcrumbs and 2 Tbsp. melted butter in a food processor 6 to 7 seconds to combine.
Sprinkle over pasta mixture.
Bake on an aluminum foil-lined jelly-roll pan at 350 for 30 minutes or until bubbly and golden.
Remove from oven to a wire rack, and cool 15 minutes. Top with chives.
Note: We tested with Cracker Barrel Extra Sharp Cheddar.
