Recipe by FCR Gal
This freezes well either in a baking pan or in a freezer bag. UPDATED 6-09: CORRECTED DIRECTIONS TO SHOW WHEN TO ADD MILK.
Top Review by pixieglenn
This is very good mac n cheese! I am giving this a five for how good it turns out, but really a three for the directions. I didn't use onions (personal preference) but put the macaroni on to boil and while it was cooking melted the butter, added the flour, milk, salt, pepper, and red peppers, once it was boiling I added in the ham and peas, brought it back up to a boil and added the cheese to melt. I then put the two mixes, macaroni and cheese mix together and baked it for about 20 minutes at 425 uncovered. This also works out well as an OAMC by freezing it in a disposable tin, thawing it the day you want to cook it, cook it at 425 for 20 mins and voila! Dinner is served!
- 1 (8 ounce) box elbow macaroni
- 1 1⁄2 cups cooked ham, diced
- 1⁄2 small onion, chopped
- vegetable oil cooking spray
- 1 cup frozen green pea, thawed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground red pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
Directions See How It's Made
- Prepare pasta according to package directions. Drain and keep warm.
- Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
- Melt butter in a large saucepan or Dutch oven over medium-low heat.
- Whisk in flour until smooth.
- Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
- Stir in 1 1/2 cups cheese, stirring until melted.
- Stir in cooked pasta and ham mixture.
- Sprinkle with remaining 1/2 cup cheese. Serve immediately.