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Prep Time
15 mins
Total Time
1 h
Serves
8

Ingredients

3 tbsp
butter, divided
45 mL
1 cup
finely diced ham
250 mL
1
small onion, finely chopped
2 tbsp
all-purpose flour
30 mL
2 1/2 cups
milk
625 mL
2 cups
grated St. Paulin Cheese, divided
500 mL
1 cup
grated smoked OKA L'Artisan Cheese
250 mL
1/4 tsp
each salt and pepper
1 mL
4 cups
cooked small pasta shells cooked (al dente), such as elbow macaroni
or orecchiette
1 L
1/4 cup
breadcrumbs
60 mL

Method

Step 1

Preheat oven to 400˚F (200˚C). Melt 2 tbsp (30 mL) butter in large skillet set over medium heat. Cook ham and onions 3 to 4 min. until onions have softened. Sprinkle in flour. Cook, stirring, 2 to 3 min. until flour and butter are smooth.

Step 2

Slowly whisk in milk. Continue to whisk while bringing to a boil. Reduce heat to medium-low. Cook, stirring constantly, 7 to 8 min. until sauce is slightly thickened. Remove from heat.

Step 3

Stir in 1 cup (250 mL) St. Paulin cheese, smoked Oka, salt and pepper. Mix in pasta; spread in greased 8-cup (2-L) baking dish. Sprinkle with remaining St. Paulin cheese. Melt remaining butter; toss with breadcrumbs. Sprinkle overtop.

Step 4

Bake 20 min. or until golden and bubbly. Let stand 10 min. before serving.

Tips

For vegetarian mac & cheese, switch the ham for chopped broccoli or cauliflower.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
350
Fat:
20 g
Saturated Fat:
12 g
Carbs:
26 g
Fibre:
1 g
Sugar:
5 g
Cholesterol:
70 mg
Protein:
18 g
Sodium:
570 mg
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