Ham Macaroni Bake Recipe
Ingredients
| Elbow macaroni package | 1 | |
| Onion | 1 Small, grated | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 2 Cup (16 tbs) | |
| Cheddar Cheese package | 1 , sliced | |
| Cooked ham | 2 Cup (16 tbs), cubed | |
| Cherry tomatoes | ||
Directions
1. Cook macaroni, drain and keep hot for Step 4.
2. While macaroni cooks, saute onion until soft in 2 tablespoons of butter or margarine in a medium-size skillet. Stir in flour, mustard and pepper; cook, stirring constantly, just until bubbly.
3. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Cut up half of the cheese slices; add to sauce, stirring until cheese is melted. Cut remaining cheese slices into 6 strips each.
4. Combine drained macaroni and ham in a buttered, shallow, 8-cup baking dish; pour the cheese sauce over; arrange cheese strips, spoke-fashion, on top.
5. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.
6. While casserole bakes, saute cherry tomatoes in reserved 1 tablespoon butter or margarine in a medium-size skillet 3 minutes, or just until the skins start to pop; mound on baked casserole just before serving.
2. While macaroni cooks, saute onion until soft in 2 tablespoons of butter or margarine in a medium-size skillet. Stir in flour, mustard and pepper; cook, stirring constantly, just until bubbly.
3. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Cut up half of the cheese slices; add to sauce, stirring until cheese is melted. Cut remaining cheese slices into 6 strips each.
4. Combine drained macaroni and ham in a buttered, shallow, 8-cup baking dish; pour the cheese sauce over; arrange cheese strips, spoke-fashion, on top.
5. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.
6. While casserole bakes, saute cherry tomatoes in reserved 1 tablespoon butter or margarine in a medium-size skillet 3 minutes, or just until the skins start to pop; mound on baked casserole just before serving.
Chef
