Macaroni and Cheese with Ham
recipe at a glance
ready in: 30-60 minutes
1/2 teaspoon dry mustard
6 ounces Cheddar cheese, shredded
8 ounces elbow macaroni
1 1/2 cup ham cubes
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 tablespoons butter or margarine
Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.
To prepare: place frozen casserole (covered with aluminum foil) in preheated 375 degrees F oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.
White Sauce: In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add margarine. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.
reviewsBe the first to review this recipe!