Don’t you just love how versatile macaroni and cheese can be? You can dress it up with vegetables and meat or just serve it plain. No complaints from me! I love it any way I can get it.
The night I put this casserole together, I actually made an Italian Macaroni at the same time. That one went to the freezer for another night and I will have to share that recipe another day.
How do you like your macaroni?
Ham and Veggie Macaroni
- 1 (16 ounce) box elbow macaroni
- 3 tablespoons butter
- 1 clove garlic, pressed
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- pepper, to taste
- 2 cups milk
- 2 cups cheddar cheese, divided
- 2 cups cooked ham, chopped
- 2 cups mixed vegetables
- 1/2 cup fried onions
Cook the macaroni in water according to package directions. Add the vegetables during the last 6 minutes of cooking time. Drain.
Melt butter in a saucepan over medium heat. Whisk in garlic and then flour, salt, dry mustard, and pepper. Slowly, add the milk, stirring constantly until thickened. Add 1 1/2 cup cheese. Stir and remove from heat.
Stir together macaroni, vegetables, ham, and cheese sauce. Place in a casserole dish. Top with cheese. Bake in a a350 degree oven for 25 minutes or until bubbly.
Remove from oven and sprinkle with french friend onions. Return to oven for 5 minutes. Serve.
This recipe was originally posted at Meet Penny.
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