Macaroni and Cheese With Ham
Updated Nov. 13, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter, plus more for casserole dish
- 2tablespoons flour
- 2cups milk
- 1½cups grated Monterey Jack cheese, plus more for sprinkling
- 3½cups cooked elbow macaroni
- 1cup small cubes roasted country ham
- 1cup canned Italian plum tomatoes, drained
- ¾cup coarse bread crumbs (made from stale bread cut in little cubes)
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
676 calories; 30 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 36 grams protein; 1447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Butter a casserole dish. In a saucepan, heat the 2 tablespoons butter until foamy. Sprinkle in flour and whisk until it turns golden, then slowly pour in milk, continuing to whisk. Bring to a simmer and let thicken. Stir in the cheese. It should be a loose sauce. Fold in macaroni, then ham. Add tomatoes by squeezing them into small pieces. Taste and adjust seasoning. If mixture is too thick, add a little milk or drained tomato juice.
- Step 2
Pour into the casserole dish. Sprinkle with bread crumbs and then about ¼ cup cheese. Grind pepper over top. Bake until browned on top, about 25 minutes.
Private Notes
Comments
Monterey Jack isn't the traditional cheese, but it's nice and creamy. Tomato and ham lend a nice touch. It's rich, but it's supposed to be! Since I'd assembled (except for toppings) in the morning and refrigerated, I baked for 35 minutes and it was perfect.
Good recipe. 1 quart casserole dish will work well. 1-3/4 cups dried pasta will yield the 3-1/2 cups cooked pasta called for in the recipe.
Beginner tip: Half boil your pasta before you add it to the cheese. Also you might need to bake it longer to get it to brown on top. I backed for 45 min.
I know I have my mother's recipe for macaroni and cheese with leftover ham, but of course can't find it when I need it! I did not use tomatoes or bread crumbs, but I did add onions to the roux and corn to the mixture. Just like I remembered it!