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Mac 'n' Swiss with Ham, Peas and Deviled Breadcrumbs | Casserole Recipe

Mac 'n' Swiss with Ham, Peas and Deviled Breadcrumbs | Casserole Recipe


For the Deviled Breadcrumbs:

  • 4 tablespoons butter

  • 2 tablespoons hot sauce

  • 2 cloves garlic, grated or chopped

  • 2 cups homemade coarse breadcrumbs 

  • 1 teaspoon EACH granulated onion, ground mustard and paprika

  • 1 tablespoon dried dill

  • 2 tablespoons dried parsley

  • Salt and pepper

For the Mac 'n' Swiss with Ham and Peas:

  • 4 tablespoons butter

  • 12 ounces to 1 pound ham steak, diced

  • 2 tablespoons flour

  • 2 cups milk, warmed in small pot over low heat

  • Salt and white pepper

  • 1 pound large shells, reginetti or other short-cut pasta

  • 1 cup fresh peas

  • One 12-ounce chunk of good Swiss, such as Jarlsberg, shredded

  • ½ cup grated Parmigiano-Reggiano cheese

  • 2 tablespoons chopped fresh tarragon and/or fresh marjoram


Serves: 4

For the breadcrumbs, melt butter, add hot sauce and garlic and swirl. Add breadcrumbs and season with remaining ingredients, then toast until golden and remove from heat. 

For the mac, bring a large pot of water to boil for pasta. 

Melt 1 tablespoon of the butter in a medium nonstick skillet, brown diced ham and remove. Add remaining butter and melt, then add flour and whisk in warm milk. Season sauce as it thickens with salt and white pepper. 

Drop pasta in salted boiling water and add peas after 5 minutes. 

Stir cheeses into sauce, drain pasta and peas and toss with sauce and ham. Top pasta with deviled breadcrumbs and fresh herbs.