Smoked Ham Bourbon BBQ Bake2017-12-20
Smoked Ham Mac n Cheese with a Bourbon BBQ Sauce and Barilla Elbows Pasta topped with Fried Onion Crust and Baked.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each bulk recipe:
Combine pasta and ham.
Melt butter in sauce pan.
Heat milk in another saucepan.
Whisk flour into butter.
Slowly whisk in hot milk.
Bring to simmer while whisking.
Whisk in dry mustard, kosher salt, black pepper and sharp cheddar cheese.
Fold cheese mixture into elbow pasta.
Portion into individual bake dishes.
For individual order:
Place individual bake dishes in 425 degree oven, covered for 15 minutes.
Remove from oven and top with 1oz BBQ sauce and ½ cup of buttermilk fried onions.
- 6 lbs. Barilla Elbows
- 6 lbs. Smoked Ham, Diced 1"
- 1 1/2 lbs. Butter 1 1/2 lbs. Butter
- 1 lb. Flour
- 3 qts. Whole Milk
- 2 tbsp Dry Mustard
- 2 tbsp Kosher Salt
- 5 lbs. Sharp Cheddar Cheese
- 25 oz. Bourbon BBQ Sauce
- 13 cups Fried Buttermilk Onion Strings
Chef Recommended Cuts
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.