Ham and Pea Macaroni and Cheese

We had ham on New Year's day and we had so much leftover!  I knew there were only going to be the five of us eating it so I made sure to buy the smallest ham I could but we still had a lot leftover.

My  husband remembered me making ham and pea macaroni and cheese a few years ago and asked (OK begged!) me to make it again.  It's his favorite!



I could not for the life of me remember what recipe I used so I made one up as I went along and I have to admit I think this was one of the tastiest meals I've ever made!

My secret?  The addition of the cream of soup mix; it gave it some really great added flavor.  


Ingredients:  

16 ounces cavatappi
16 ounces of frozen peas, thawed
3 cups cubed ham
4 cups shredded cheese; I used 2 cups of Monterey Jack, 1 cup of Mozzarella, I cup cheddar
4 Tablespoons butter
2 Tablespoons cream of soup mix (I use this recipe here)
4 cups milk
1 sleeve of Ritz crackers


To make my macaroni and cheese I first cooked up the whole box of pasta in a large pot following the directions on the box. 



While the pasta was cooking I mixed together the ham, peas, and all the cheese in a large glass bowl and set it aside.  

Then I melted 2 Tablespoons of butter in a small saucepan and added 2 Tablespoons of the soup mix to make a roux of sorts. 


I slowly poured in 4 cups of milk (I used whole but any milk will do) making sure to scrape up all the bits off the bottom of the pan.


I cooked the milk mixture over medium heat until it was boiling and had thickened up a bit.


I poured the milk mixture into the large glass bowl with the cheese, peas, and ham and added the drained pasta too. Making sure to really stir everything together well.




I poured everything into a greased 13x9 pan. You will still see lots of milk at the bottom of the pan but that's OK since it will thicken up in the oven and keep the pasta nice and soft.



I melted the final 2 Tablespoons of butter and mixed with a sleeve of crushed Ritz crackers. Then I sprinkled the crackers over the top of the macaroni.


I baked the pan of macaroni and cheese at 350 for 15-20 minutes until the top was a light golden brown and all the cheese was nice and bubbly.


Doesn't that look yummy?!


Linking Up With:






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clairejustine

The Lazy Gastronome

clairejustine

Comments

  1. Definitely pinned this comfort food for later! I followed you on Pinterest and Facebook and would love for you to follow me!
    Pinterest… https://www.pinterest.com/mintsandacherry/boards/
    Facebook… https://www.facebook.com/mintsandacherry/
    Blessings!

    ReplyDelete
    Replies
    1. I'll definitely follow you back! Thanks for the pin.

      Delete
  2. Just looking at the pictures makes my mouth water! Thanks for sharing at the What's for Dinner party and have a fabulous week.

    ReplyDelete
    Replies
    1. Thank you; it was quite tasty and I'm not a huge fan of macaroni and cheese.

      Delete
  3. Yummmmm! You are making me so hungry and it's only 10 in the morning!

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  4. This sounds so good! Thank you for sharing the recipe at The Really Crafty Link Party. Pinned!

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  5. Thank you for sharing this on Traffic Jam Weekend! It has been chosen as a fave feature for this week's party going live on Thursday at 5:00 pm CST.

    ReplyDelete
  6. Looks lovely and I bet that cracker topping really gives it some great texture. Yum!

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    Replies
    1. It does; I really like a little crunch on top of my mac and cheese.

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  7. What a great casserole, I love your combination of Ham, Peas and Cheese! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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    Replies
    1. Thank you! It is quite the tasty combination.

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  8. Thank you for hosting! This is what I featured the week of 1-20 to 1-24 on my blog. On Tuesday morning was a Red Velvet Beet Banana Bread. Wednesday were Red Velvet Cheesecake Cookies. And wrapping up Red Velvet Week was a Red Velvet Cheesecake Cake. Enjoy!

    ReplyDelete

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