Mac and Cheese with Ham Hocks and Cornbread Crumbs
Chef Tracey Shepos
La Crema Winery
Windsor, Calif.
Smoked ham, apples and homemade crumbled cornbread transform macaroni and cheese from a side dish into a substantial center-of-the-plate item. Chef Shepos suggests baking it either in a large casserole or hotel pan or in individual ramekins, depending on service style.
Ingredients
Ham hocks
3 lb. smoked ham hocks
1 gal. water
Cornbread
1 cup flour
1 cup cornmeal
2 tbsp. sugar
4 tsp. baking powder
1 tsp. kosher salt
1 egg
1 cup reserved ham stock
6 tbsp. butter, melted
Macaroni and cheese
4 cups (1 lb.) uncooked dry short pasta
6 tbsp. butter, divided
1 cup yellow onion, julienned
Kosher salt, to taste
1 1/2 cups diced, cored green apples
Freshly ground black pepper
6 tbsp. flour
3 cups whole milk
1 lb. Muenster cheese or mixed milk cheese (cow, sheep and goat milk), shredded (4 cups)
Steps
1. Prepare ham hocks: Place ham hocks and water in large pot or Dutch oven. Simmer over low heat 2 to 3 hours or until hocks are tender and pulling away from the bone. Remove hocks from liquid; set aside hocks and reserve liquid. When hocks are cool, shred meat and reserve; discard bones.
2. Prepare cornbread: Preheat oven to 325 F. Line 8-inch square pan with parchment paper. In medium bowl, mix flour, cornmeal, sugar, baking powder and salt until well blended.
3. In another medium bowl, mix egg, 1 cup reserved ham stock and butter. With wire whisk, beat egg mixture into flour mixture. Pour into prepared pan. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on rack.
4. Crumble one-third of cornbread by hand. Reserve remaining cornbread. Spread crumbs on baking sheet. Return to oven; bake 15 minutes or until crumbs are dry, stirring once. Set aside.
5. Prepare macaroni and cheese: Bring remaining ham hock liquid back to a boil. Add pasta; cook as directed for al dente according to package directions. Drain pasta and spread on baking sheet to cool. Do not rinse or toss with oil.
6. In 3-quart nonstick saucepan, melt 1 tablespoon butter over medium heat. Add onion; cook 8 to 10 minutes or until caramelized, stirring often. Season with 1 teaspoon salt or to taste. Remove from pan; set aside.
7. Add 1 tablespoon butter to same pan. Cook until melted and starting to brown. Stir in apples; cook over high heat 3 minutes or until tender and golden. Season to taste with salt and pepper. Remove from pan; set aside.
8. Add remaining 4 tablespoons butter to saucepan. Cook over medium heat until melted. Stir in flour. Cook until bubbly. With wire whisk, gradually whisk in milk until smooth; bring to a boil. Cook 1 minute, stirring constantly, until thick.
9. Remove from heat. Stir in 1 teaspoon salt and shredded cheese; stir until cheese is melted.
10. Preheat oven to 400 F. Butter eight 12-ounce ramekins or a 3-quart casserole. Stir onions, apples, shredded ham and pasta into cheese sauce. Transfer mixture to casserole or divide among ramekins. Top with cornbread crumbs. Bake 20 minutes or until thoroughly heated and crumbs are golden brown. Serve remaining cornbread on the side.