Ingredients for Baked Macaroni And Cheese With Ham
- 1 teaspoon dry mustard
- 2 1/4 cups shredded sharp cheddar cheese, divided
- 1 pound elbow macaroni
- 1 1/2 cups diced cooked ham
- 1 jumbo freezer bag
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups milk
- 4 tablespoons butter
- nonstick cooking spray
- aluminum foil
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How to Make Baked Macaroni And Cheese With Ham
- **Make the White Sauce:**
- In a medium saucepan, whisk together 2 tablespoons of cornstarch, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Gradually whisk in 3 cups of milk until completely smooth.
- Add 4 tablespoons of butter.
- Stirring constantly with a rubber spatula, bring to a boil over medium-high heat. Boil for 1 minute, stirring continuously.
- Remove from heat and stir in 1 teaspoon of dry mustard.
- Add 1 ¾ cups (7 ounces) of shredded cheddar cheese and stir until completely melted and smooth.
- **Prepare the Macaroni:**
- Cook 1 pound of elbow macaroni according to package directions until al dente (about 6-8 minutes). Drain well.
- Add the cheese sauce to the cooked macaroni and stir to combine.
- **Assemble and Bake:**
- Grease a 2-quart casserole dish.
- Pour the macaroni and cheese mixture into the prepared dish.
- Stir in 1 ½ cups of diced cooked ham.
- Top with ½ cup of reserved shredded cheddar cheese.
- **Freezing Instructions:**
- Cover the casserole dish tightly with aluminum foil.
- Seal the covered dish in a jumbo freezer bag, removing as much air as possible.
- Freeze for up to 3 months.
- **Baking from Frozen:**
- Preheat oven to 375°F (190°C).
- Place the frozen casserole dish in the preheated oven.
- Bake for 25 minutes covered.
- Remove the aluminum foil and bake for another 25-30 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
7g
Fat
82g
Carbs
18g
