Creamy and Perfect | Mac and Cheese with Ham
This easy Mac and Cheese with Ham is easy to make and tastes so much better than the boxed versions. It's a great way to use up holiday leftovers!
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✅ RECIPE INGREDIENTS
2 cups ham, diced
16 oz elbow macaroni
1/4 cup all purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
2 tablespoons butter
2 1/2 cups milk
2 cups Sharp Cheddar, shredded
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Hi! I'm Christina and I share tried and true recipes that anyone can make. Don't waste precious time in the kitchen - I'll give you easy recipes that have my seal of approval so you can do more of what you love to do!
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Old-Fashioned Ham Macaroni & Cheese Casserole
Embark on a culinary journey to the past with my rendition of a beloved and easy to make Ham Macaroni & Cheese Casserole recipe, from an old cookbook. Join me in this video as we recreate this timeless dish that has stood the test of time. By adding ham to the classic macaroni and cheese, we pay homage to a cherished tradition. Together, we'll follow the simple steps of boiling the macaroni and crafting a creamy white sauce, just as it was done in the days of old. To give our casserole that extra touch of deliciousness, we'll sprinkle a delightful breadcrumb topping, infused with melted butter and cheese. With a gentle bake in the oven, our casserole will emerge as a comforting masterpiece, capturing the essence of nostalgia. Let's celebrate the simplicity and enduring flavours of this Ham Macaroni & Cheese Casserole recipe, passed down through the generations.
Ingredients & Measurements:
350-gram packet macaroni
White Sauce
80 grams butter
5 tablespoons of cornflour or plain flour
4 cups milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Add Ins
250 grams grated cheddar cheese
300 grams chopped ham
2 tablespoons of grated onion
Topping
3 tablespoons of breadcrumbs
60 grams grated cheddar cheese
40 grams melted butter
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Mac and Cheese with Ham Recipe ???????????????????? | Easy Baked Mac and Cheese No Flour ????????
My mac and cheese with ham recipe is easy and delicious. Sour cream adds an extra dimension of flavor, complimenting the sharpness of the cheddar and the smokiness of the ham perfectly. In addition to being tasty, this no flour mac and cheese is easy to make since you don't have to make a roux; instead, just layer in the elbow noodles, grated cheese, diced ham, and spices, then pour in the custard. Although this southern classic can sometimes be bland or dry, my version has a good amount of spices and evaporated milk, so the casserole is flavorful and moist.
The first step in making my baked mac and cheese with ham recipe is cooking the noodles. I used whole wheat elbows, and I cooked them until they were done but not mushy. I usually use whole wheat pasta when making baked macaroni and cheese because it is harder to overcook, but you can use any type of pasta.
After draining the pasta and melting a bit of butter in the residual heat, it was time to start assembling the baked mac and cheese casserole.
Visualizing 3 layers of noodles, I put 1/3 of the elbows into a buttered 8x8 baking dish. I then added hand-grated sharp and mild cheddars, along with smoked ham and a sprinkling of spices. After mixing everything together, I poured over some of the sour cream, evaporated milk, and egg custard.
Although you could use pre-shredded cheese, I highly recommend grating the cheese on a cheese grater or shredding it in a food processor. Storebought, pre-shredded cheese has anti-caking agents that cause pre-shredded cheese to not melt as well, so it's best to grate the cheese yourself for homemade mac and cheese.
For the ham I used lunchmeat that I sliced into small pieces, but this mac and cheese recipe would be a good way to use up leftover ham from Easter, Thanksgiving, or Sunday dinner. I used smoked ham, and I think that smoky flavor goes well with cheddar and sour cream, so I recommend smoked ham--but I am sure that smoked turkey or chicken would work, too.
I repeated the layer-making process 3 times, making sure to leave about 4 ounces of cheese, an extra 1/4 cup of sour cream, and some of the spices, for the southern tomato pie-inspired topping.
About 3/4 of the way through the baking process, I noticed that the edges of the mac and cheese casserole were turning a bit darker than I would have liked. The center still wasn't browned, so I put aluminum foil around the edges to slow down the browning process there, allowing the center to continue cooking.
This baked mac and cheese with ham and sour cream casserole looked and smelled amazing, so I couldn't wait to try it. When I took my first bite, I realized just how much of a masterpiece my recipe was.
The sharpness of the cheddar, the smokiness of the ham, and the tanginess of the sour cream all worked together in perfect harmony. Although some mac and cheese casseroles are a bit bland, the extra spices made sure that this one wasn't. Likewise, the evaporated milk and sour cream custard not only held the casserole together but also added moisture. Honestly, this mac and cheese with ham recipe was an incredible success.
I actually made this twice, and the second time, I increased the sour cream to 1 cup and decreased the milk to 1/2 cup. I liked the tangier version a bit more, but if you have never added sour cream to macaroni and cheese before, you may want to use a bit less.
Honestly, this baked mac and cheese with ham recipe was great as is. The only possible improvement might be adding a bit more cheese to the topping, maybe 2 ounces--just enough to give the casserole a thick, cheesy topping.
Adding smoked ham to mac and cheese not only adds flavor but also protein, elevating this side dish to main dish. If you are looking to make mac and cheese the main course, or just want to change up an old fashioned southern classic, give my recipe a try!????????????????????????????
Mac and Cheese with Ham Recipe
8 oz whole wheat pasta (I used elbow)
1/2 tablespoon butter (to melt in pasta)
8 oz mild cheddar (240g)
8 oz sharp cheddar (240g)
1 cup evaporated milk (240g)
1/2 cup sour cream (120g)
4 oz smoked ham
1 teaspoon each: garlic powder, onion powder, black pepper
**However: I recommend using 1 cup sour cream, 1/2 cup milk
1 large egg
Topping:
1/4 cup sour cream (60g)
*reserved 4 oz of cheese (1/4 of total)
*reserved 1 teaspoon of spices
*reserved 1 oz of ham
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