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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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âThis easy meal-in-one dish is a real crowd-pleaser on chilly nights, says Nancy Foust of Stoneboro, Pennsylvania. Because it bakes in two pans, you could freeze one for later, depending on your needs. Itâs creamy, and filling and has a wonderful ham-and-cheese flavor.â Ingredients:
1 package (16 ounces) elbow macaroni |
4 cups fresh broccoli florets |
1/2 cup finely chopped onion |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon ground mustard |
1 teaspoon salt |
1/4 teaspoon pepper |
6 cups 2% milk |
1 jar (15 ounces) process cheese sauce |
2 cups (8 ounces) shredded cheddar cheese, divided |
4 cups cubed fully cooked ham |
Directions:
1. Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
2. In a large Dutch oven, saute onion in butter for 2 minutes. Stir in the flour, mustard, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese sauce and 1 cup cheddar cheese until blended.
3. Remove from the heat; stir in the ham, macaroni and broccoli. Divide between a greased 13-in. x 9-in. baking dish and a greased 8-in. square baking dish. Sprinkle with remaining cheese.
4. Bake, uncovered, at 350° for 25-35 minutes or until bubbly and heated through. Yield: 12 servings.
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