Individual Fall Mac and Cheese with Leeks, Ham, and Mushrooms

Individual, ready-to-bake, fall mac and cheese recipe featuring leeks, ham and mushrooms.

I’m not sure I’ve ever met someone who doesn’t like mac and cheese. It’s one of those conversations you have where even if the second party is gluten intolerant or lactose intolerant they still adamantly love mac and cheese (and therefore it turns into a bit of a yearning situation).

With the holidays around the corner, Chris and I try our best to make sure there’s awesome food around that’s stress free. If someone is stopping by unexpectedly, we use our tricks for instant entertaining. But if we’re talking about delicious make-ahead-meals that we can just bake off as needed, this mac and cheese fits the bill. To be honest, there’s nothing about this specific recipe that makes it ready to make and bake…that’s just all down to those adorable Le Creuset pumpkins and you can use any recipe for that.

To make this mac and cheese different and more of a meal and less of a ‘side-dish-gone-rogue’ you end up eating as a meal anyway, we integrated leeks, mushrooms and ham into the mix. The flavors work so well together, but they aren’t just items thrown in that ruin the mac and cheese experience.

And yes, there IS a vinaigrette salad on top. The vinegar cuts through the fat of the mac and cheese to make a really balanced bite.

To make this fall mac and cheese with leeks, mushrooms and ham, grab the recipe on Inspired Home.