Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Cheesy Ham Macaroni




Source of Recipe


Taste Of Home






List of Ingredients



• 1 (8 ounce) package elbow macaroni
  
• 6 tablespoons butter or margarine, divided
  
• 1/4 cup all-purpose flour
  
• 1/2 teaspoon salt
  
• Dash pepper
  
• 2 cups milk
  
• 2 cups shredded sharp cheddar cheese
  
• 2 cups cubed fully cooked ham
  
• 1 (4 ounce) can mushroom stems and pieces, drained
  
• 1 (2 ounce) jar diced pimentos, drained
  
• 1/2 cup crushed butter flavored crackers (about 11 crackers)
  
• Minced fresh parsley, optional
  






Instructions



1. Cook the macaroni according to package directions. Meanwhile, in a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham, mushrooms and pimientos. Drain macaroni; stir into ham mixture.
   
2. Transfer to a greased shallow 2 1/2 quart baking dish. Sprinkle with cracker crumbs; dot with remaining butter. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through and bubbly. Sprinkle with parsley if desired.
   
3. Yield: 8 servings