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
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!
Add grated nutmeg to cream sauce.
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.
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