Mushroom and ham mac and cheese cooked with rosemary

Serves : 4

Preparation time: 20 minutes

Cooking Time: 10 minutes

Ingredients

• 500 ml (2 cups) cubed mushrooms (Paris, Portobello, Oyster king, etc.)
• 250 ml (1 cup) rosemary ham, finely cubed.
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) olive oil
• 4 portions macaroni, cooked al dente (hot)
• 500 ml (2 cups) homemade béchamel sauce (hot)
• 250 ml (1 cup) grated Parmesan cheese
• 250 ml (1 cup) mozzarella, grated
• 125 ml (1/2 cup) panko breadcrumbs
• 60 ml (4 tbsp.) butter
• 125 ml (1/2 cup) parsley leaves, chopped
• Salt and pepper to taste

Preparation

1. Preheat oven, center rack on broil.
2. In a hot skillet, sauté mushrooms, ham and garlic in olive oil, 5 to 6 minutes.
3. In a bowl containing the hot, cooked pasta, add the preparation, hot béchamel sauce and Parmesan cheese and toss to combine. Check seasoning.
4. Line a gratin dish and spread the mozzarella over the top.
5. In a hot frying pan, fry the panko breadcrumbs in the butter until lightly browned.
6. Spread the breadcrumbs over the gratin and toast in the oven for 2-3 minutes.
7. Just before serving, sprinkle the parsley over the top of the gratin.