It’s THE eternal comfort dish of our childhood, macaroni and ham revisited by Emmanuel Renaut. You can add a mix of mountain cheese and a little mascarpone for extra smoothness. Child play!
Cook the pasta in a big pot of salted boiling water in keeping with the time indicated on packaging.
Drain immediately and cool under running water, then drain again and set aside.
In a pot, pour the cream and boil until it reduces by a third.
Add the different grated cheese, the cooked pasta and the mascarpone.
Mix well and season according to your taste.
Finishing touches and presentation
1 – At the last moment, incorporate the ham previously diced up and mix.
2- Spread out the preparation at the bottom of each BOCO jar or glass verrine. Serve immediately.
Also discover the carbonara pastawith strawberries and the recipe for orechiette with gorgonzola.