Full Moon Macaroni and Cheese with Ham and Peas

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Course Main Course

Cuisine American

Servings 4 people

Equipment

Large pot
Medium saucepan
Whisk
Colander

Ingredients

8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup diced cooked ham
1 cup frozen peas
Salt and pepper to taste

Instructions

Cook the elbow macaroni in a large pot of salted water according to the package directions. Drain well 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 and continue cooking, stirring often, until the mixture thickens enough to coat the back of a spoon.
Remove the pan from the heat and stir in the shredded cheddar cheese until fully melted. Season with salt and pepper.
Add the drained macaroni, diced ham, and frozen peas to the cheese sauce. Stir gently over low heat until everything is warmed through and evenly coated.

Notes

Thaw the peas for a few minutes before adding them so they heat evenly without cooling the sauce too much. Leftovers store well in the fridge for up to three days and reheat best with a splash of milk to restore creaminess. If you prefer a milder flavor, swap half the cheddar for mozzarella.

Course: Main Course
Cuisine: American
Equipment: Large pot, Medium saucepan, Whisk, Colander