Ham Macaroni & Cheese

• Meat

  • 1 cup Ham

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 (12 ounce can Evaporated milk

• Pasta & Grains

  • 6 oz Pasta

• Baking & Spices

  • 1 dash Cayenne pepper
  • 1/2 tsp Pepper, fresh black ground

• Dairy

  • 4 oz American cheese
  • 2 tbsp Butter, unsalted
  • 4 oz Cheddar cheese, sharp
  • 4 oz Gouda, smoked

• Other

  • 3 tablespoons skim, 2% or regular milk

Found on savingdessert.com

Description

Ingredients

• 6 ounces pasta, like macaroni or cellentani
• 2 tablespoons unsalted butter
• 1 (12 ounce) can evaporated milk
• 3 tablespoons skim, 2% or regular milk
• 1 large egg
• dash of cayenne pepper
• ½ teaspoon fresh black ground pepper
• 4 ounces American Cheese slices torn into small pieces (6 wrapped slices)
• 4 ounces smoked Gouda, shredded
• 4 ounces sharp Cheddar Cheese, shredded
• 1 cup ham, diced into ½ cubes (plus a dozen extra pieces for garnish if desired)

Directions

• Preheat oven to 375 degrees. Lightly spray a 1½ to 2 quart baking dish with vegetable cooking spray and set aside.
• Cook the pasta al dente, per package instructions. Drain well.
• Return the cooked pasta to the pot and add the butter. Toss to coat until all butter is melted.
• In a small bowl with a spout, whisk together the evaporated milk, regular milk, egg, cayenne and black pepper.
• In a separate small bowl or ziplock bag, combine the American, Gouda and Cheddar cheese.
• Spread ⅓ of the pasta in the bottom of the prepared casserole dish. Top with ½ of the ham. Sprinkle ⅓ of the cheese mixture on top of the ham and pasta.
• Repeat again starting with the cooked, buttered pasta, the remaining ham, and ⅓ of the shredded cheese. Finally, spread the remaining pasta and cheese on top.
• Pour the egg and milk mixture over the top of the casserole. Top with a few extra pieces of ham if desired.
• Bake until the casserole is set and lightly browned on top, about 30 minutes.
• Remove from the oven and allow the casserole to cool for 5-10 minutes before serving.