Baked Macaroni and Cheese with Ham and Peas
Equipment
- Large Pot
- Medium Saucepan
- Whisk
- Baking Dish
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup diced ham
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees. Cook the elbow macaroni in a large pot of boiling water until just tender, then drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
- Slowly whisk in the milk. Continue whisking until the mixture thickens, about 3 to 4 minutes.
- Remove the saucepan from the heat. Stir in the shredded cheddar cheese until melted and smooth. Add the salt and black pepper.
- Combine the cooked macaroni, diced ham, and frozen peas in a large bowl. Pour the cheese sauce over the mixture and stir until everything is evenly coated.
- Transfer the mixture to a greased baking dish. Sprinkle the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving.
Notes
Use frozen peas straight from the bag so they stay bright and do not turn mushy. If your ham is very salty, taste the cheese sauce before adding the full amount of salt. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Medium Saucepan, Whisk, Baking Dish
Cuisine: American
Equipment: Large Pot, Medium Saucepan, Whisk, Baking Dish