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Cheesy Ham Macaroni

Cheesy Ham Macaroni
I'm often asked to bring this comforting casserole to potluck dinners, and it's a favorite of my family's, too. The rich and creamy easy-to-fix dish is a great way to use leftover baked ham. -Molly Seidel, Edgewood, New Mexico
8 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1 package (8 ounces) elbow macaroni
  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups cubed fully cooked ham
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 cup crushed butter-flavored crackers (about 11 crackers)
  • Minced fresh parsley, optional

Directions

  • Cook the macaroni according to package directions. Meanwhile in large
  • saucepan, melt 4 tablespoons butter. Stir in the flour, salt and
  • pepper until smooth; gradually whisk in milk. Bring to a boil; cook
  • and stir for 1 minute or until thickened. Reduce heat. Add the
  • cheese; cook and stir until melted. Stir in the ham, mushrooms and
  • pimientos. Drain macaroni; stir into ham mixture.
  • Transfer to a greased shallow 2-1/2-qt. baking dish. Sprinkle with
  • cracker crumbs; dot with remaining butter. Bake, uncovered, at
  • 350° for 25-30 minutes or until heated through and bubbly.
  • Sprinkle with parsley if desired. Yield: 8 servings.
© Taste of Home 2013

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Cheesy Ham Macaroni (continued)

Nutrition Facts: 1 serving (1 cup) equals 420 calories, 24 g fat (14 g saturated fat), 80 mg cholesterol, 983 mg sodium, 33 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013