Cooking with Ryan: Macaroni and ham bake

Cooking with Ryan: Macaroni and ham bake

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Cooking with Ryan: Macaroni and ham bake

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This was an extraordinarily simple little bake, which was greatly appreciated after the massacre that was the Canton beef noodles, though I have to say the leftovers, doused with soy sauce, were actually pretty tolerable. This was just some macaroni in eggs and milk, baked with ham. The only thing is, I didn’t want to go get more ham when I had other pork products all over my refrigerator. I still had some pancetta from the risotto I made a few weeks ago, so I threw that in instead of the ham. The only seasoning was pepper, so the fat of the pancetta was rendered out into the pasta, which gave it a nice added flavor. Pancetta is more like bacon than traditional ham, so it wasn’t quite as salty as the original recipe intended, I’m sure. It was still pretty good, and I’m always proud of myself when I’m able to tweak a recipe a little bit and have it come out OK.
The green on the plate is just steamed broccoli with a little lemon juice. It’s the right idea, something a little lighter to cut the heaviness of the pasta, but something about broccoli isn’t light for me. It was still a good meal when it was all put together, though, so yay me.

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