I love macaroni and cheese – and I especially love ham macaroni & cheese with leftover Easter Ham!
This is a version of mine that I make that my family loves. Sometimes in mac and cheese recipes it calls for dry mustard, or Dijon mustard? Well I use our families favorite mustard – chipotle mustard from Silver Spring Foods. If you haven’t tried this mustard before – it’s so good – it’s got a spicy kick to it.
Serving Size: serves 8 people
This is my stovetop version - no need to bake, but if you liked baked mac and cheese, make as directed and place in a large baking pan, sprinkle with a little more cheddar cheese on top and bake for 20 minutes at 375 degrees. For weeknight meals, I just cook it on the stove and eat!
Ingredients
- 10 oz. uncooked macaroni (I used one 8 oz. box and a little bit from a 2nd box)
- 1 tablespoon butter
- 1/4 cup flour
- salt and pepper to taste
- 2 tablespoons Chipotle mustard (from Silver Spring)
- 3 1/2 cups skim milk
- 4 oz. reduced fat cheddar cheese
- 1-2 cups ham (I used leftover ham from Easter)
Instructions
- In a large pot, bring water to a boil and cook macaroni according to package directions and drain.
- Meanwhile in a smaller pot, melt the butter. Add the 1/4 cup flour and using a whisk, stir until there are no clumps of flour. Add 3 1/2 cups skim milk and salt and pepper. Next add 2 tablespoons of Chipotle mustard and stir occasionally until the sauce is thickened - about 8 minutes.
- Turn off the heat and add the cheddar cheese (if using a block of cheese - just cut it up into pieces). Let the cheese sit in the pot for several minutes to soften and then stir until it's all melted.
- Next add the ham. The sauce is pretty hot, so it will warm the ham up.
- Add the sauce to the cooked macaroni and stir until it's well combined.
I still have a TON of ham left – what else do you make with leftover ham – I need some ideas!!