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Categories:Viewed: 66 - Published at: 4 years ago
Ingredients
- 1 lb elbow macaroni, cooked and drained
- 14 cup flour
- 3 tablespoons margarine
- 3 cups milk
- 4 cups of shredded sharp cheddar cheese
- 1 large onion, diced
- 1 (8 ounce) packageof diced ham (I use the package that is already diced in the lunchmeat section)
- pepper
Method
- Dice onion into very small pieces, sautee in butter until soft and tan, place diced ham in pan and mix around for about 5 to8 minutes to warm, then place to side.
- Preheat oven to 350, lightly spray Pam or greaser in bottom and sides of a 9x13 baking dish (I use glass).
- Start boiling pasta (I try to time the pasta around the same time as the cheese mixture).
- Melt 3 tablespoons of margarine over medium heat, whisk in 1/4 cup of flour, whisk, slowly whisk in 3 cups of milk.
- Cook on medium heat for about 8 minutes, whisking often until mixture is thicker (coats the back of a wooden spoon) at the same time finish up noodles, drain and place back in pot.
- Add 3 cups of shredded cheese to mixture, stirring until cheese is melted, about 2 to 4 minutes.
- Be careful to not let cheese burn to bottom of pan.
- Add pepper, add onions and ham to cheese mixture, stir.
- Pour cheese and onion mixture over noodles in pot, stir all together.
- Pour Mac and cheese in 9x13 greased pan, sprinkle on the last cup of shredded cheese evenly over Mac and cheese.
- Bake uncovered for about 30 minutes, until cheese is well melted and starting to lightly brown.
- Enjoy.
