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| Ham and Mac Bake |
"This is a great recipe for that leftover Easter/Christmas ham."
Ingredients :
- 1 cup elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons brown mustard
- 1/4 teaspoon salt
- 1 pinch ground black pepper to taste
- 2 cups milk
- 2 cups cubed fully cooked ham
- 2 cups peeled and sliced Granny Smith apples
- 1 1/2 cups soft bread crumbs
- 2 tablespoons butter, melted
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt 1/4 cup butter in a large saucepan over medium heat; whisk flour, brown sugar, mustard, salt, and black pepper into butter. Pour in milk and bring to a simmer; reduce heat to low and whisk until sauce is thick and bubbly, about 5 minutes. Stir macaroni, ham, and apple slices into sauce. Spread mixture into a 2-quart casserole.
- Combine soft bread crumbs with 2 tablespoons melted butter in a bowl; sprinkle crumbs over casserole.
- Bake in the preheated oven until casserole is bubbly and crumb topping is browned, about 35 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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