Yet another fun variation on homemade macaroni and cheese recipes. You can bake this or just eat it once the sauce and noodles are mixed. Ham is optional but would be tasty.
Ingredients:
- 2 1/2 cups elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 1/2 cups cubed fully cooked ham (optional)
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees and grease a 9x9-inch or 7x11-inch pan if you want to bake the dish.
In a large saucepan, melt the butter over low heat, then whisk in the flour until smooth.
Whisk in the milk, bouillon, and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from heat and stir in 1 cup cheddar cheese, ham, Parmesan cheese, and cooked macaroni noodles.
If you don't want to bake the dish, sprinkle with the remaining 1 cup cheddar cheese and serve.
If you wish to bake the pasta, transfer to the prepared pan. Sprinkle with the remaining 1 cup cheddar cheese. Bake for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.
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Made this with cheddar cheese soup instead of cream of chicken soup. Initially, Paul liked it better than the original version but Becky liked the chicken soup better. However, Becky thought the leftovers of this version were really good!
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