Herbes de Provence Macaroni and Cheese

Directions

1. Bring a large pot of salted water to a boil. Add the pipette and cook until tender but not soft (al dente). Drain and set aside.

2. Preheat the oven to 350°F and generously butter a 2-1/2 to 3-quart baking dish.

3. Heat the olive oil in a large, heavy saucepan over medium heat. Add the shallot and sauté until softened, 2 to 3 minutes.

4. Add the ham and continue cooking 1 minute. Add the wine and 2 teaspoons of the herbes de Provence and cook until the liquid has evaporated, about 2 minutes longer.

5. Transfer the mixture to a bowl, set aside and wipe out the pan.

6. In a separate saucepan, heat the milk until very warm, but not scalded. Set aside.

7. Return the saucepan to the stove and melt 4 tablespoons of the butter over medium heat. Sprinkle in the flour and blend with a whisk until well combined.

8. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.

9. Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce.

10. Reduce the heat to low, add the goat cheese, and add the white cheddar and parmesan, stir until melted. Then add the ham mixture and combine well.

11. Cook for 1 minute, stirring constantly, then season to taste with salt and pepper and stir in 1 teaspoon of the herbes de Provence.

12. Add the pasta, combine well and transfer the mixture to the prepared baking dish. Bake uncovered for 30 minutes.

13. Allow the macaroni and cheese to rest for about 5 minutes before serving.