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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This freezes well either in a baking pan or in a freezer bag. UPDATED 6-09: CORRECTED DIRECTIONS TO SHOW WHEN TO ADD MILK. Ingredients:
1 (8 ounce) box elbow macaroni |
1 1/2 cups cooked ham, diced |
1/2 small onion, chopped |
vegetable oil cooking spray |
1 cup frozen green pea, thawed |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground red pepper |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
2 cups milk |
2 cups cheddar cheese, shredded |
Directions:
1. Prepare pasta according to package directions. Drain and keep warm.
2. Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
3. Melt butter in a large saucepan or Dutch oven over medium-low heat.
4. Whisk in flour until smooth.
5. Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
6. Stir in 1 1/2 cups cheese, stirring until melted.
7. Stir in cooked pasta and ham mixture.
8. Sprinkle with remaining 1/2 cup cheese. Serve immediately.
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