Macaroni and Cheese With Ham
Updated November 12, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter, plus more for casserole dish
2 tablespoons flour
2 cups milk
1 ½ cups grated Monterey Jack cheese, plus more for sprinkling
3 ½ cups cooked elbow macaroni
1 cup small cubes roasted country ham
1 cup canned Italian plum tomatoes, drained
¾ cup coarse bread crumbs (made from stale bread cut in little cubes)
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
64 grams carbs; 96 milligrams cholesterol; 676 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 30 grams fat; 4 grams fiber; 1447 milligrams sodium; 36 grams protein; 9 grams sugar
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
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.
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.
I omitted the tomatoes, added dry mustard to the bechamel and used pepper jack. Very good.
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.