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  Elbow macaroni 8 Ounce (1 Package)
  Onion 1 Small, grated
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Dry mustard 1 Teaspoon
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Sliced cheddar cheese 8 Ounce (1 Package)
  Cubed cooked ham 2 Cup (32 tbs)
  Cherry tomatoes 1⁄4 Cup (4 tbs)

1. Cook macaroni, drain and keep hot for Step 4.
2. While macaroni cooks, saute onion until soft in 2 tablespoons of butter or margarine in a medium-size skillet. Stir in flour, mustard and pepper; cook, stirring constantly, just until bubbly.
3. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Cut up half of the cheese slices; add to sauce, stirring until cheese is melted. Cut remaining cheese slices into 6 strips each.
4. Combine drained macaroni and ham in a buttered, shallow, 8-cup baking dish; pour the cheese sauce over; arrange cheese strips, spoke-fashion, on top.
5. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.
6. While casserole bakes, saute cherry tomatoes in reserved 1 tablespoon butter or margarine in a medium-size skillet 3 minutes, or just until the skins start to pop; mound on baked casserole just before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2526 Calories from Fat 1157

% Daily Value*

Total Fat 131 g201.8%

Saturated Fat 79.5 g397.4%

Trans Fat 0 g

Cholesterol 380.1 mg126.7%

Sodium 1630.9 mg68%

Total Carbohydrates 232 g77.4%

Dietary Fiber 11.4 g45.8%

Sugars 40.2 g

Protein 105 g209.3%

Vitamin A 84.3% Vitamin C 31.7%

Calcium 220.1% Iron 41.3%

*Based on a 2000 Calorie diet

Ham Macaroni Bake Recipe