You may also like
Categories:
elbow macaroni butter onion flour milk Swiss cheese Cheddar cheese mustard paprika garlic powder salt pepper ham frozen baby peas
Viewed: 26 - Published at: 4 years agoIngredients
- 1 lb elbow macaroni
- 6 tablespoons butter
- 1/4 cup finely chopped onion
- 1/2 cup flour
- 3 1/2 cups milk
- 2 cups shredded swiss cheese
- 3 cups shredded cheddar cheese
- 1 teaspoon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- 1 lb diced cooked ham
- 1 1/2 cups frozen baby peas, thawed
Method
- Cook macaroni according to package directions; drain.
- In a large pot, melt the butter and saute the onions for about 5 minutes.
- Stir in the flour until well blended. Cook and stir for 2 minutes.
- Add the milk; stir well.
- Add in the cheeses, mustard, paprika, garlic powder, salt and pepper.
- Continue to cook and stir until smooth, hot and thickened.
- Stir in the ham, peas and cooked/drained macaroni.
- Stir well until heated through.
- Serve.
