 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
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 king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
dash pepper |
2 cups milk |
2 cups (8 ounces) 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. Yield: 8 servings.
|
|