Macaroni, Spinach, and Ham Gratin

Like most kids (and adults), Shorey loves mac and cheese. We decided to add spinach, which is plentiful in her garden in summer, and ham. You can make the gratin without the ham and replace the spinach with Swiss chard or broccoli. I use only 4 ounces of macaroni here for four people because it expands quite a bit while cooking.

I use aged Vermont cheddar cheese for taste as well as color, and I assemble the gratin ahead and have it ready to go into the oven. If you prepare it at the last moment so all parts of the gratin are hot, reduce the oven time, or simply brown the gratin under the broiler for a few minutes. I cook the spinach in a microwave oven for a few minutes and mix it with the cooked pasta, ham, cheese, and seasonings in a bowl, then stir in the white sauce, arrange the mixture in the gratin dish, and cover it with the topping, ready for the oven.

Serves 4

• 4 ounces elbow macaroni
• 4 ounces (about 4 cups, loosely packed) spinach, washed
• 4 ounces boiled ham, cut into strips or cubes (about ¾ cup)
• 4 ounces aged Vermont cheddar cheese, grated (1½ cups)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• White sauce
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups milk
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Topping
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons panko bread crumbs
• ½ teaspoon Spanish paprika
• 2 tablespoons extra-virgin olive oil

Bring 2½ quarts salted water to a boil in a large saucepan. Add the macaroni, bring back to a boil, and cook for 6 to 7 minutes. The pasta should still be firm. Drain the pasta and rinse in a colander under cold water for 1 minute or so to cool it to room temperature, then place it in a large bowl.

Place the spinach in a microwavable bowl and heat it in a microwave oven for 2 to 3 minutes, depending on your microwave, to wilt it. Cool for 10 minutes, then mix it with the pasta. Add the ham, grated cheese, salt, and pepper and mix well.

For the sauce: Melt the butter in a medium saucepan. Add the oil and flour and mix well with a whisk. Cook for 30 seconds, then add the milk, salt, and pepper and cook, stirring occasionally with the whisk, until the milk comes to a boil. Cook for about 30 seconds, then mix with the pasta.

For the topping: Mix all the ingredients in a small bowl. Arrange the pasta mixture in a 4-cup gratin dish and sprinkle on the topping. (The gratin can be covered with plastic wrap and set aside until ready to cook.)

At cooking time, heat the oven to 400 degrees.

Bake the gratin for 25 to 30 minutes, or until browned on top and hot throughout. Serve.

“My favorite meal would have to include at least three things—spaghetti Bolognese, caviar, and, most important, bread with lots of butter!”

—Shorey