“I’ve been married 50 years. If I was to give one piece of advice to young couples, it’d be this: Never lose your temper at the same time. If somebody’s really mad, the other one better make a retreat.”
A wise and dapper gentleman, I’d consider it a gift to age with this kinda grace.
1 1/2 - 2 cups milk at room temperature (whole or 2% work best)
8 oz extra sharp cheddar cheese, cut in small cubes or grated (I buy it shredded)
8 oz sharp cheddar cheese, cut in small cubes or grated (I buy it shredded)
8 oz Monterey jack cheese, cut in small cubes or grated (I buy it shredded)
1/2 - 3/4 cup bread crumbs
1 pound of ham cut into cubes (I bought a thick slice from the deli and cubed it)
Captain Mowatt’s Canceaux Sauce
Preheat oven to 375.
In heavy saucepan over moderate heat, melt butter, while constantly swirling. Once liquefied (do not allow it to turn brown - it should look creamy), add flour and whisk the mixture together until smooth to make a roux.
While still whisking, slowly add about ½ cup of milk to the mixture. Once blended, add about 1/3 of the cheese. Stir cheese mixture continuously as cheese melts to avoid burning. Add more cheese and milk in batches.
Once cheese mixture is melted, add about half bottle (4 oz) more or less, of Canceaux Sauce into the melted cheese.
Mix the melted cheese into the cooked pasta, and then add the cubed ham. Pour into 9x13 baking dish, drizzle a little more Canceaux Sauce on top, then sprinkle with bread crumbs and bake until top is golden brown and cheese is bubbling along sides, 20 to 30 minutes depending on your oven.