Swiss Cheese and Ham Macaroni and Cheese

Tweeky's Note:

An All-Time favorite with a twist of swiss cheese and peas. A dish that becomes more addictive with every bite! Talk about Comfort Food.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• ¼ cup unsalted butter
• 5 tablespoons all-purpose flour
• 2 cups whole milk
• salt
• white pepper
• 1 pinch ground nutmeg
• 8 ounces dry elbow macaroni (uncooked)
• 8 ounces domestic swiss cheese , grated (2 cups grated)
• 8 ounces ham , cubed
• 1 cup frozen baby peas , thawed
• ¼ cup grated parmesan cheese

Directions:

1. In a 2 to 3 quart sauce pot, melt butter over medium heat.
2. Add the flour and stir for 2 minutes.
3. Slowly add the milk, whisking to combine.
4. Bring to a simmer, add the salt, white pepper and nutmeg.
5. Reduce the heat to low and let sauce simmer slowly for 20 minutes.
6. Meanwhile, preheat oven to 350 degrees and, on the stove top, cook the macaroni according to pkg.
7. directions, drain and place in a large bowl.
8. Remove the sauce from the heat, add the swiss cheese and stir until it melts.
9. Combine the sauce, cubed ham and peas with the drained macaroni.
10. Pour the macaroni mixture into a 11x8x2" dish.
11. Sprinkle the parmesan cheese on top and bake in preheated oven for 25 minutes.
12. Let rest 5 minutes before serving.

Reviews

[omadarlin]

YUMMY! I took it to a pot-luck dinner and it was a huge hit. Made a few changes: added sauteed onion (as Grammy Bunny suggested) and doubled the ham. I also mixed the Parmesan with 1/2 stack saltines (crushed) and 1/4 c. melted butter. I spread this topping on 10 minutes prior to taking it out of the oven. Will make this, again! NOTE: Prep was more like an hour.

[LARavenscroft]

Absolutely amazing. This was a wonderful change from regular macaroni & cheese. This was really easy to make gluten-free. Thanks Tweeky for a great recipe.

[Chef #212585]

My famiy loves this mac and cheese. Never many leftovers. But still good the next day. Total comfort food. I also use half cheddar and half swiss with smoked ham. Yum.