Ham Mac and Cheese

680 g of macaroni
80 g of butter
60 g of unbleached all-purpose flour
1 L of Nutrinor Organic milk
300 g of cheddar cheese from Fromagerie Perron (2-year aged grated Perron cheddar)
340 g of cooked ham from Charcuterie Fortin, diced (old-fashioned cooked ham)
280 g of small broccoli florets, blanched for 2 minutes
Ground nutmeg (to taste) – salt and pepper

Cook the pasta: Cook the macaroni according to package instructions. Drain and set aside.
Prepare the creamy sauce: In a large saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Let cook for 1–2 minutes.

Add the milk: Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking, stirring until the sauce thickens.

Add the cheese: When the sauce is thick, stir in the cheddar cheese and nutmeg. Mix until the cheese is fully melted and the sauce is smooth.
Incorporate the ham and broccoli: Add the diced Charcuterie Fortin ham and blanched broccoli florets. Stir so everything is well coated in sauce.
Assemble: Add the cooked macaroni to the sauce and mix so the pasta is covered in creamy sauce.

Serve: Let heat for a few minutes and serve immediately.

Add spices like smoked paprika or curry to the sauce to enhance the flavor.

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