Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 500 g macaroni
• 2 teaspoons beef stock + 2 liters water
• 200 g Comté cheese, diced
• 1 thick slice ham, about 1 cm thick, diced
• 1 yellow onion, finely chopped
• A little butter

Instructions

1. Heat the beef stock and water in a pot to create a broth.
2. Dice the ham and Comté cheese into small cubes.
3. Finely chop the onion.
4. In a wok, melt some butter and gently sauté the onion over low heat until it becomes translucent.
5. Add the macaroni and mix well, then pour in a ladle of broth and cook it like risotto.
6. When the pasta is al dente, lower the heat and stir in the Comté cheese, adjusting the seasoning.
7. Mix well to melt the cheese, adding more broth if it seems dry.
8. Finally, incorporate the ham and mix thoroughly.
9. Serve hot and creamy.

Notes

For an added twist, feel free to toss in some herbs or veggies of your choice for extra flavor and nutrition.

Recipe Tips

• Use freshly grated Comté cheese for more enhanced flavor.
• Adjust the consistency by adding broth gradually; you want it creamy, not soupy.
• Serve with a sprinkle of fresh herbs like parsley or chives for a burst of color and freshness.

Nutritional Information

Approximately 400 calories per serving.

FAQ

1. Can I substitute other cheeses for Comté?

Yes, you can use Gruyère or even cheddar as alternatives.

2. How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

3. Can I make this in advance?

Yes, you can prepare the macaroni and reheat it just before serving.

4. What can I serve with this dish?

This dish pairs well with a fresh salad or steamed vegetables.

5. Is this recipe gluten-free?

No, it is not gluten-free. However, you can use gluten-free macaroni as a substitute.