I look forward to holiday cooking almost as much for the leftover meals as for the day’s feast. My go-to recipe for any leftover ham is macaroni and cheese (with ham, of course!).
Yum. I’ve taken the basic recipe in the Better Homes and Gardens New Cookbook and tweaked it some. It’s one of those meals where everyone has a favorite version – so perhaps you already have a favorite recipe?
Here’s my recipe (adapted from ‘Macaroni and Cheese’ from BH&G New Cookbook):
3 cups dried macaroni
1/2 cup chopped onion
2 cups ham, cubed
1 garlic clove, minced
2 tbsp butter
2 tbsp flour
1/8 tsp black pepper
1/8 tsp salt
2 cups milk
1.5 cups velveeta cheese
1.5 cups sharp cheddar cheese
1/2 cup parmesan cheese
Ritz crackers (about 1/3 – 1/2 sleeve)
Pre-heat oven to 350 F.
1. Cook macaroni according to package directions. (Slightly under-cooked is better than overcooked). Drain and set aside.
2.Meanwhile, while macaroni is cooking, melt butter over medium heat in saucepan. In small bowl, mix flour with pepper and salt. Add onions and garlic to butter and cook until tender. Add flour mixture to butter and stir – cook for a minute or two to form a rue. Add milk all at once. Cook and stir until thickened and bubbly (stirring frequently to avoid sticking). Add cheeses, stirring until melted.
3. Add cooked macaroni and ham to a casserole dish. Pour cheese mixture over the noodles and stir to blend. Crumble crackers over top.
4. Cook in 350 degree oven for 25 minutes.
5. Let stand 10 minutes before serving.
Makes 4-6 servings.