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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Parmesan cheese makes this a rich and tasty variation of traditional macaroni and cheese. My family has come to expect this meal whenever I have leftover ham. Ingredients:
1/4 cup chopped onion |
1/4 cup butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
dash ground nutmeg |
dash pepper |
2-3/4 cups milk |
1/4 cup chopped green pepper |
1 can (4 ounces) mushrooms stems and pieces, drained |
1 jar (4 ounces) diced pimientos, drained |
1 package (7 ounces) macaroni, cooked and drained |
1-1/2 cups cubed fully cooked ham |
1/2 cup plus 2 tablespoons grated parmesan cheese, divided |
Directions:
1. In a saucepan, saute onion in butter for 3 minutes or until tender. Stir in flour, salt, nutmeg and pepper. Gradually add milk, stirring constantly. Add the green pepper, mushrooms and pimientos. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; add macaroni and mix well.
2. Spoon half into a greased 13-in. x 9-in. baking pan. Sprinkle with ham and 1/2 cup Parmesan cheese. Top with the remaining macaroni mixture. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-30 minutes or until bubbly. Yield: 6-8 servings.
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