[CnD] Baked Macaroni & Cheese With Ham

[Marilyn Pennington via Cookinginthedark]

Baked Macaroni & Cheese With Ham



3 Cracker Barrel Extra Sharp Cheese
1 lb. box elbow macaroni
1/4 slice imported ham
2 1/4 cups Progresso Italian bread crumbs
1/4 cup milk whole milk (100%)

Cook elbows as directed on box. When done, drain and return to pot; set
aside.

In a medium pot, pour milk into bottom and slice the cheese into slice,s
melting the cheese stirring often so it won't burn.

While melting the cheese, dice the ham and set aside. After all the cheese
has melted, mix with elbows 1/4 cup of the bread crumbs and all the diced
ham, mixing well. Pour into baking dish and add the other 1/4 cup of bread
crumbs over the top.

Bake in a preheated oven at 350°F until top is golden brown.

Enjoy! My family and friends all do and I hope you will, too!



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[CnD] BAKED MACARONI CHEESE

[Julie Miss Mercy]

  *  Exported from  MasterCook II  *

  BAKED MACARONI  CHEESE

 Recipe By : Mimi's Cyber Kitchen
 Serving Size  : 6Preparation Time :0:00
 Categories: Eggs  Cheese

   Amount  Measure   Ingredient -- Preparation Method
     
2  cups  uncooked elbow macaroni
  1/2  cup   butter
  1/2  cup   flour
1 1/2  cups  milk
1 1/2  cups  sour cream
1  teaspoon  salt
  1/2  teaspoon  pepper
   10  ouncesmild cheddar cheese -- grated

 1.  Preheat oven to 350F degrees.

 2.  Cook macaroni in salted boiling water according to package directions.
  Drain and rinse well with cold water.  Pour into a 3 quart casserole.

 3.  In a saucepan, melt butter and stir in flour.  Gradually stir in milk and
 sour cream.  Add salt and pepper.

 4.  Cook over low heat, stirring constantly, until sauce bubbles and
 thickens.

 5.  Reserve 1 cup grated cheese for the top of the casserole.  Toss macaroni
 with remaining cheese.

 6.  Pour sauce over macaroni and mix thoroughly.  Sprinkle with remaining
 cheese.

 7.  Bake for 1 hour, or until bubbly and browned.

 8.  Serve immediately.

- - - - - - - - - - - - - - - - - -

 NOTES : From Mimi:  Believe it or not, this was served at a temple dinner one
 Friday night.  It was so good, I asked for the recipe.  Low fat, it's not,
 but I have had some success using lower fat ingredients such as milk and sour
 cream, though I wouldn't bother with nonfat sour cream.  I also use less
 cheddar than this recipe calls for...or I double everything except the sour
 cream and cheddar.  Whatever works...it's the best version I've ever eaten.
From
www.recipesource.com
--
Julie Morales
Email:
mercy...@windstream.net
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Make failure your teacher, not your undertaker.
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