Ham And Cheese Macaroni Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs) | |
| 2 cups broccoli flowerets or 1 10 ounce package frozen cut broccoli, cooked and drained | ||
| 1 cup cubed fully cooked ham or turkey ham | ||
| 1 medium green or sweet red pepper, cut into 3/4 inch squares | ||
| Skim milk | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| American Cheese | 1 Cup (16 tbs), cubed | |
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Margarine | 1 Tablespoon, melted | |
Directions
Cook macaroni according to package directions; drain.
In a 2 quart casserole combine macaroni, broccoli, ham, and green or red pepper; set aside.
For sauce, in a small saucepan stir together milk, cornstarch, and pepper.
Cook and stir till thickened and bubbly.
Add cheese; stir till melted.
Stir sauce into mixture in casserole.
Combine bread crumbs and margarine; sprinkle atop mixture in casserole.
Bake, uncovered, in a 350° oven for 30 minutes or till bubbly and bread crumbs are lightly browned.
In a 2 quart casserole combine macaroni, broccoli, ham, and green or red pepper; set aside.
For sauce, in a small saucepan stir together milk, cornstarch, and pepper.
Cook and stir till thickened and bubbly.
Add cheese; stir till melted.
Stir sauce into mixture in casserole.
Combine bread crumbs and margarine; sprinkle atop mixture in casserole.
Bake, uncovered, in a 350° oven for 30 minutes or till bubbly and bread crumbs are lightly browned.
Chef
