Leftover Ham Mac and Cheese

• Meat

  • 2 cups Ham

• Produce

  • 1 tsp Garlic powder
  • 1 Onion, small

• Condiments

  • 2 tsp Mustard, ground

• Pasta & Grains

  • 4 cups Macaroni

• Baking & Spices

  • 4 tbsp Flour
  • 2 tsp Paprika
  • 1 Pepper
  • 1 Salt

• Dairy

  • 4 tbsp Butter
  • 1 lb Cheddar cheese, grated
  • 1 cup Cheese
  • 2 1/2 cups Milk

Found on thebrooklyncook.com

Description

Ingredients

• 4 Cups Uncooked Macaroni
• 2½ Cups Milk
• 1 Small Onion
• 4 Tbsp Butter
• 4 Tbsp Flour
• 2 Tsp Ground Mustard
• 1 Pound Cheddar Cheese, Grated
• Salt
• Pepper
• 1 Tsp Garlic Powder
• 2 Cups Diced Ham
• 1 Cup Shredded Cheese
• 2 Tsp Paprika

Directions

• Bring a large pot of water to a boil and cook macaroni. Drain and set aside.
• Bring a large sauce pot full of milk to a simmer. Peel the onion and stab with a knife. Put the onion in the milk whole and let simmer for five minutes. Remove onion.
• In a separate small frying pan, melt butter. Add flour and cook on a medium setting stirring constantly. Cook until the mixture has turned tan and has a toasted nutty small to it. Remove from heat and quickly stir into the milk mixture.
• Stir in mustard, cheese, salt, pepper and garlic powder. Stir until cheese has melted and sauce has thickened.
• In a large baking dish combine pasta, ham and cheese sauce. Sprinkle the top of the macaroni with more shredded cheese and a dash of paprika.
• Bake at 375 for 25 minutes or until center is bubbling and cheese has melted on the top.
• Let cool slightly, then enjoy!