Ham Mediterranean (Baked Mac & Cheese with Crispy Fried Ham & Cashews)

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the spiral pasta 1–2 minutes shy of package directions so it stays al dente; drain and set aside (reserve a splash of pasta water).

2. 2

   Heat 3 tbsp olive oil or 2 tbsp butter in a skillet over medium-high. Add the ham in a single layer and fry until edges caramelize and pieces are slightly crisp, about 4–6 minutes. Toss once or twice so they brown evenly. Remove from heat and transfer ham to paper towels to drain.

3. 3

   In a heavy saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook 1–2 minutes until it smells nutty (this is your roux). Slowly whisk in the milk and cream, smoothing out lumps, then bring to a gentle simmer until it thickens, 4–6 minutes.

4. 4

   Lower heat and stir in Dijon mustard, nutmeg, and most of the Parmesan. Add the cheddar and Gruyère a handful at a time, stirring until melted and glossy. Taste and season with salt and plenty of black pepper. If sauce seems too thick, loosen with a splash of reserved pasta water.

5. 5

   Fold the drained spiral pasta, fried ham (reserve a few for topping), and chopped cashews into the cheese sauce until everything is evenly coated.

6. 6

   Pour into a buttered 9x13" baking dish. If using, toss panko with 1 tbsp olive oil and a pinch of salt, then sprinkle over the pasta with remaining ham pieces and a light dusting of extra Parmesan.

7. 7

   Bake for 18–22 minutes until bubbling and golden on top. For an extra-crispy crown, broil 1–2 minutes while watching closely.

8. 8

   Let rest 5 minutes so it sets. Scatter chopped parsley before serving if you like a fresh note.