Prep 20 mins
Cook 30 mins
A different way to do mac and cheese with the addition of ham and using Colby cheese in the sauce. Yum!
- 8 ounces uncooked pasta
- 1⁄4 cup butter
- 1 clove garlic, minced
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 cups milk
- 1⁄2 teaspoon mustard
- 3 1⁄2 cups shredded colby cheese
- 1⁄2 lb ham, cut into small chunks
- 1⁄4 cup grated parmesan cheese
- Heat oven to 350 degrees.
- Cook and drain pasta per package directions.
- Melt butter over low heat and saute garlic in it for 30 seconds.
- Whisk in flour and salt and pepper and cook over medium heat, stirring constantly until smooth and bubbly.
- Gradually stir in milk and heat to a boil, stirring constantly.
- Stir in mustard and Colby cheese and cook, stirring occasionally until cheese is melted.
- Stir pasta and ham into cheese sauce.
- Pour into ungreased 2 quart baking dish.
- Sprinkle with Parmesan cheese and bake uncovered for 20 to 25 minutes or until bubbly.
Loved this ham mac 'n cheese dish-- a great way to use up that leftover Christmas ham! I added just a little more pasta than the recipe called for to stretch it just a little further. Love the bechamel sauce and think that, altogether, this is an easy, quick way to put a nice, tasty, hot meal on the table. The parmesan cheese was awesome and next time, I would use a little more on the top-- the unexpected flavor it lends to the traditional mac 'n cheese taste was absolute yumminess. I served this alongside Recipe #43390. Thank you!
I wasn't crazy about this the day it was made, but thought it was much better the next day. Thanks for sharing.
Yummy just like mac and cheese, but feels a tiny bit more sophisticated.