|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A classic macaroni and cheese is often a family favorite, but does require serving other dishes alongside to make a complete meal. This recipe for baked mac and cheese with ham and broccoli is an all-in-one dish, making for a hearty and delicious dinner that is more convenient than three separate recipes, especially if using leftovers.
Like many other mac and cheese recipes, this one starts with a roux, a combination of fat and flour which thickens the sauce. Then green onion and dry mustard are added for flavor, along with milk, cooked broccoli, cheddar cheese, and cubed ham. The mixture is transferred to a baking dish, topped with buttered breadcrumbs, and baked until golden and bubbling. Serve this satisfying mac and cheese with homemade biscuits or yeast rolls for a complete meal.
This casserole is a great use for leftover cooked broccoli and ham; you can also sub in cooked chicken or turkey if that's what you have on hand. If your family isn't fond of broccoli, use steamed peas or mixed vegetables instead. You can also swap half of the cheddar cheese for Gruyere or grated Parmesan. And although it's called "macaroni and cheese," feel free to use another type of short pasta. Basically, this is a flexible recipe that easily adapts to whatever ingredients you have in the fridge.
- 2 cups elbow macaroni (uncooked)
- 1 (10-ounce) package frozen broccoli
- 3 tablespoons butter or margarine
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped green onion
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
- 2 1/2 cups milk
- 2 cups cubed cooked ham
- 1 cup shredded sharp cheddar cheese
- 1/2 cup dry breadcrumbs
- 1 tablespoon melted butter
Gather the ingredients. Preheat the oven to 350 F and butter a shallow 2-quart casserole.
Cook the macaroni 2 to 3 minutes less than the package directions; drain and set aside.
Steam the frozen broccoli until just tender; drain, chop into bite-sized pieces, and set aside.
In a medium saucepan, melt the butter or margarine over low heat.
Add the flour, chopped green onion, salt, dry mustard, and pepper; stir until well blended.
Gradually stir in the milk until blended. Bring to a gentle boil; cook, stirring constantly, until the mixture is thickened and bubbly, about 2 minutes.
Stir in the cooked and drained macaroni, cooked broccoli, cubed ham, and shredded cheese. Transfer the mixture to the prepared casserole.
In a small bowl, combine the breadcrumbs with the melted butter; sprinkle over the casserole.
Bake for 30 minutes, or until golden brown.
Serve hot and enjoy.