Creamy Macaroni and Cheese with Ham
(from largomason’s recipe box)
Source: thymeforfood.blogspot.com
Ingredients
- 2 cups uncooked elbow macaroni
- 1/4 cup (half a stick) of butter, cubed
- 1/4 cup all purpose flour
- 2 cups of milk
- 2 chicken bouillon cubes, crushed
- 1/4 tsp black pepper
- 8 oz shredded extra sharp cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 8 oz cubed fully cooked ham
Directions
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Preheat the oven to 350°F
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Cook the macaroni al dente according to package directions; drain and set aside. In a large saucepan, melt the butter over low heat. Whisk in the flour until smooth. Whisk in the milk, chicken bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in half of the cheddar cheese plus all Parmesan cheese, ham and macaroni.
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Transfer the mixture to a greased 2 quart baking dish. Sprinkle with the remaining half of the cheddar cheese. Bake, uncovered, for 20 to 25 minutes or until bubbly. Let stand for 5 minutes before serving.