Pulled ham macaroni

Serves: 4

Preparation: 10 minutes

Cooking: 25 to 30 minutes

Ingredients

• 1 head broccoli, cut into florets
• 60 ml (4 tbsp) olive oil
• 4 servings macaroni, cooked al dente
• 500 ml (2 cups) ham, chopped
• 500 ml (2 cups) béchamel sauce
• 5 ml (1 tsp) onion powder
• 5 ml (1 tsp) garlic powder
• 15 ml (1 tbsp) Dijon mustard
• 250 ml (1 cup) orange cheddar, grated
• 250 ml (1 cup) mozzarella, grated
• Salt and pepper to taste

La béchamel gourmande

• 60 ml (4 tbsp) unsalted butter
• 60 ml (4 tbsp) flour
• 500 ml (2 cups) milk
• 1 bouillon chicken cube
• 1 egg, yolk
• 250 ml (1 cup) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 190 °C (375 °F).
2. On a baking sheet, covered with parchment paper or a silicone mat, arrange the broccoli, spread the olive oil, season with salt and pepper and bake for 20 minutes.
3. In the meantime, for the béchamel sauce, in a saucepan over high heat, melt the butter then add the flour and mix for 2 minutes.
4. Using a whisk, gradually incorporate the milk until you obtain a creamy and smooth sauce.
5. Off the heat, add the bouillon cube, egg yolk and mozzarella. Check the seasoning and set aside.
6. In a bowl, mix the cooked macaroni, ham, broccoli then add the béchamel, onion powder, garlic powder, mustard and cheddar.
7. Switch the oven to broil.
8. In a gratin dish, pour everything then cover with grated mozzarella and let brown in the oven, 5 to 10 minutes.