1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
4 tsp. chicken bouillon granules
1/4 tsp. pepper
2 cups (8 oz.) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese
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| CREAMY HAM 'N' MACARONI | ||
| Yields about 6 servings | ||
| 2 cups uncooked elbow macaroni 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 cups milk 4 tsp. chicken bouillon granules 1/4 tsp. pepper 2 cups (8 oz.) shredded cheddar cheese, divided 1-1/2 cups cubed fully cooked ham 1/4 cup grated Parmesan cheese |
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| Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in 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 the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving. | ||