A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Freeze Ahead Macaroni and Cheese with Ham
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This recipe is the perfect way to get your mac and cheese fix, without all the hassle! Simply make the dish ahead of time, freeze it, and then bake it when you're ready to eat.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 teaspoon dry mustard
6 ounces Cheddar cheese, shredded
8 ounces elbow macaroni
1 1/2 cup ham cubes
White Sauce
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 tablespoons butter or margarine
directions
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.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
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