Ham and Cheese Macaroni Bake

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)