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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I created this recipe to use up leftover ham. My Dutch son-in-law loves my regular mac & cheese and he LOVES this one using Dutch Gouda (we pronounce it goo-dah, but I'm told that it's actually closer to how-dah). It's really just fancy mac & cheese with vegetables. I serve it with a green salad and french bread. Ingredients:
4 tablespoons butter |
4 tablespoons flour |
2 cups milk |
1 pinch ground nutmeg |
1 pinch salt |
1 pinch pepper |
2 cups grated smoked gouda cheese |
1 teaspoon dried mustard |
1 cup frozen peas, thawed |
2 cups cooked ham, cubed |
8 ounces pasta, cooked (farfalle, rotini or shells) |
Directions:
1. Preheat oven to 375 degrees.
2. In a medium saucepan, melt butter. Gradually whisk in flour, stirring constantly. Cook over medium heat until flour and butter are smooth. Gradually whisk in milk.
3. Add nutmeg, salt, pepper and dried mustard.
4. Reduce heat to low and cook, stirring frequently, until sauce is thickened. Remove from heat and stir in 1 1/2 cups of the cheese. Adjust seasonings, if desired.
5. In a large bowl, combine pasta, ham, peas and cheese sauce. Pour into greased 9 X 13 casserole dish. Sprinkle top with remaining 1/2 cup cheese.
6. Bake for 25 to 20 minutes. Let stand 5 minutes before serving.
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