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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great recipe for that leftover Easter/Christmas ham. Ingredients:
1 cup elbow macaroni |
1/4 cup butter |
1/4 cup all-purpose flour |
2 tablespoons brown sugar |
2 tablespoons brown mustard |
1/4 teaspoon salt |
1 pinch ground black pepper to taste |
2 cups milk |
2 cups cubed fully cooked ham |
2 cups peeled and sliced granny smith apples |
1 1/2 cups soft bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Melt 1/4 cup butter in a large saucepan over medium heat; whisk flour, brown sugar, mustard, salt, and black pepper into butter. Pour in milk and bring to a simmer; reduce heat to low and whisk until sauce is thick and bubbly, about 5 minutes. Stir macaroni, ham, and apple slices into sauce. Spread mixture into a 2-quart casserole.
4. Combine soft bread crumbs with 2 tablespoons melted butter in a bowl; sprinkle crumbs over casserole.
5. Bake in the preheated oven until casserole is bubbly and crumb topping is browned, about 35 minutes.
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