Macaroni & Cheese with Turkey Ham

This is the perfect comfort food casserole. It’s also a big favorite at pot lucks and church dinners. It is also a quick fix. The cheese sauce can easily be made while the pasta is cooking. The timing almost always works perfectly for me that when I’m done with the sauce, the pasta is perfect and ready to drain. If you leave the turkey ham out of the recipe, it’s the perfect casserole main dish for a Lent evening.

8 oz whole wheat pasta, like penne pasta, macaroni, rotini, shells – anything small
salt for the pasta water
oil for the pasta water
¼ cup butter
¼ cup onion
¼ cup whole wheat flour
½ tsp Kosher salt
¼ tsp fresh ground pepper
1¾ cup milk
8 oz shredded sharp Cheddar cheese
1 cup cubed turkey ham

cutting board and knife
measuring cups and spoons
pan to boil macaroni
large skillet
whisk
spoon
collander
cheese grater
1½ quart casserole dish

Bring a pot of water to boil. Add 2 tsp salt and 1 Tbs oil. Add the pasta. Cook according to the package directions.

Dice the onion.

Cube the turkey ham.

Shred cheese.

Heat oven to 375° degrees F.

While the pasta is cooking, melt butter in skillet over medium heat.

Add chopped onion.

Cook until onion is soft.

Whisk in the flour, salt, and pepper.

Cook for about a minute, or until bubbly.

Add the milk.

Bring to a boil, stirring constantly. Boil and stir for 1 minute. The sauce will thicken.

Remove from heat. Stir in the cheese.

Stir until the cheese is melted.

Add the turkey ham.

Drain the pasta and add to the cheese sauce.

Pour into ungreased casserole dish.

Bake uncovered for 30 minutes.

6 servings

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Very high in protein Good source of healthy carbohydrates
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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