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Mac n Cheese with Ham
Nb persons: 12
Yield:
Preparation time: 20 min
Total time: 45 min
Source: adapted from http://allrecipes.com/Recipe/Ham-and-Cheese-Bowties/Detail.aspx#
| 16 oz | ziti pasta |
| 1/2 cup | butter |
| 1/2 tsp | garlic powder |
| 1/2 cup | all-purpose flour |
| 1 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1 tsp | minced dried onions |
| 4 1/2 cups | milk |
| 1 teaspoon | prepared mustard, (omit for Feingold Stage 1) |
| 4 1/2 cups | shredded Colby Jack cheese, divided (use Sargento Mexican blend for Feingold) |
| 8 oz | cooked ham,chopped |
| 1/2 cup | grated Parmesan cheese |
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and transfer pasta to a large bowl.
In a large saucepan over medium heat, melt butter. Whisk in flour, salt, pepper, minced onion, and garlic powder. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and 4 cups Colby Jack. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and pour the sauce into the large bowl of pasta. Add ham and stir well.
Pour into 9 x 13 foil baking dish. Sprinkle with 1/2 cup Colby Jack and 1/2 cup Parmesan.
To prepare immediately: Bake at 350 for 20 to 25 minutes, until bubbly and golden.
For freezer meal, let cool, then cover with foil, label, freeze. Remove from freezer and thaw overnight or 2 nights. Bake at 350 F for 20 to 25 minutes, until bubbly and golden (mine took longer than this to bake but I kept the foil on top most of the time because I didn't want the top to get too crispy).
Note: This makes a lot, so for a small family, consider dividing it into two smaller casserole dishes. Also experiment with different combinations of cheeses, such as monterey jack, cheddar, and gruyere! For exra richness, substitute evaporated milk for all or part of the milk.
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