Oozy, gooey Camembert blankets a white wine bechamel, laced with nutty Gruyère cheese and leftover shredded ham.
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Yields:
6
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Ingredients
25 g butter
2 large onions, thinly sliced
500 g rigatoni
2 garlic cloves, crushed
2 1/2 Tbsp. plain flour
150 ml dry white wine
750 ml whole milk
1 Tbsp. Dijon mustard
150 g Gruyère, grated
150 g mature Cheddar, grated
200 g leftover ham, shredded290
290 g jar cornichons and silverskin onions, drained and roughly chopped, some reserved for serving
125 g Camembert, thinly sliced
2 Tbsp. chives, finely chopped
Directions
Step 1Melt the butter in a large, deep, non-stick frying pan over a medium-low heat. Add the onions along with a pinch of salt and cook for 15-20min until soft and golden.
Step 2Meanwhile, preheat the oven to 200°C (180°C fan) mark 6. Cook the pasta according to pack instructions, reducing the time by 2min. Drain, reserving a mug of cooking water.
Step 3Stir the garlic into the onions and cook for 1min. Sprinkle over the flour and cook for another min, stirring constantly. Pour in the wine, allowing it to bubble and thicken, before stirring in the milk a little at a time, stirring between each addition.
Step 4Bring to a gentle simmer, then stir in the mustard and most of the Gruyère and Cheddar until melted. Add a splash of the reserved pasta water to loosen if needed. Fold the sauce through the pasta with the shredded ham and cornichons, then season generously with black pepper.
Step 5Arrange the sliced Camembert over the top and scatter over the remaining grated cheese before baking for 12-15min until bubbling. Scatter over the chives and a few more pickles to serve.
GH TIP
No leftover ham? You can used sautéed bacon bits or pancetta instead.
Per serving:
Calories: 801
Protein: 36g
Fat: 34g
Saturates: 20g
Carbs: 81g
Sugars: 12g
Fibre: 5g
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
