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Cheesy Ham Macaroni

Total Time

Prep: 25 min. Bake: 25 min.

Makes

8 servings

I'm often asked to bring this comforting casserole to potluck dinners, and it's a favorite of my family's, too. The rich and creamy easy-to-fix dish is a great way to use leftover baked ham. -Molly Seidel, Edgewood, New Mexico

Ingredients

  • 1 package (8 ounces) elbow macaroni
  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 2 cups cubed fully cooked ham
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 cup crushed butter-flavored crackers (about 11 crackers)
  • Minced fresh parsley, optional

Directions

  1. Cook the macaroni according to package directions. Meanwhile in large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham, mushrooms and pimientos. Drain macaroni; stir into ham mixture.
  2. Transfer to a greased shallow 2-1/2-qt. baking dish. Sprinkle with cracker crumbs; dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly. Sprinkle with parsley if desired.

Nutrition Facts

1 cup: 420 calories, 24g fat (14g saturated fat), 80mg cholesterol, 983mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 20g protein.

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