Ham and Cheese Macaroni Bake Recipe
Ham and Cheese Macaroni Bake
2 cups uncooked macaroni
3 Tbsp. butter, divided
1 Tbsp. flour
2 cups milk
½ tsp. GROUND NUTMEG
½ lb. sharp cheddar cheese, cut into ¼ inch cubes
¼-1/2 tsp. salt, to taste
½-1 tsp. PENZEYS FRESHLY GROUND PEPPER
½ cup minced onion (1 small)
4 oz. sliced mushrooms (about 2 cups)
¾ lb. cooked ham, diced (about 2 cups)
1/8 tsp. CAYENNE PEPPER
1 cup heavy cream (we found half & half worked fine)
3 Tbsp. Parmesan cheese, grated or shredded
Preheat oven to 425 F. Boil the macaroni in salted water until tender, about 10-12 minutes. Drain and return to pot dry.
Melt 2 Tbsp. of butter in a saucepan. Add the flour, stirring well to blend and remove lumps. Cook about 1 minute; add the milk, stirring rapidly. Let simmer about 1 minute, then add the NUTMEG, cheddar, salt and PEPPER.
Heat the remaining butter in a second skillet; add the onions and mushrooms. Cook, stirring, until mushrooms soften, about 4 minutes. Add the ham, cook, stirring, for about 1 minute. Add the cheese sauce, CAYEENE and cream. Cook, stirring, about 1 minute.
Turn the mixture into the drained macaroni and mix well. Place in a buttered 10-cup baking dish. Sprinkle with Parmesan. Bake for 10 minutes at 425 F. Turn the broiler to high. Brown under the broiler until the top is nicely browned, 2-3 minutes. 9 servings Prep. time: 20 mins. Cook. time: 15 mins.
(Recipe for Ham and Cheese Macaroni Bake, this recipe was in the store, 2013)
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