HAM MAC ’N’ CHEESE

A luscious li'l cheesy combo for the day after the big day – perfect to serve to family house guests.

50 grams butter

1 red onion, finely chopped

4 cloves garlic, crushed

¼ cup white wine

¼ cup plain flour

½ cup cream

2¾ cups whole milk

2 tablespoons seed mustard

1 tablespoon yellow mustard

150 grams grated gruyère cheese

sea salt and ground pepper

320 grams penne pasta

500 grams leg ham, sliced

200 grams sourdough, toughest crusts removed

40 grams butter

¼ cup grated parmesan

2 tablespoons finely chopped parsley

EQUIPMENT: 2 litre-capacity baking dish.

Preheat the oven to 180°C.

Melt the butter in a large frying pan and cook the onion over a gentle heat for 10 minutes until it has softened but not coloured. Add the garlic and cook for another 2 minutes. Add the wine, cook for a few minutes to reduce slightly then add the flour and whisk into a paste. Cook over a gentle heat, then add the cream, then the milk in three lots, whisking continuously until the sauce is thick and smooth. Remove from the heat, add the mustards and gruyère then whisk again until the cheese is melted in. Season well.

Meanwhile, cook the penne in plenty of salted boiling water for 2 minutes less than the package instructions. Drain well and add to the sauce with the ham. Spoon the penne mixture into the baking dish.

TOPPING: Put the bread into a food processor with the butter and parmesan and whizz to form chunky breadcrumbs. Sprinkle thickly over the penne and cook for 25-30 minutes until bubbling and golden.

Serve sprinkled with parsley. SERVES 6-8