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Cook Time: 35 minutes
Ingredients:
- 2 cups uncooked elbow macaroni
- 3 tablespoons butter or margarine
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped green onion
- 1 teaspoon salt
- 1/2 teaspoon dried mustard
- 1/8 teaspoon pepper
- 2 1/2 cups milk
- 1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1 1/2 cups)
- 2 cups cubed cooked ham
- 1 cup shredded sharp cheddar cheese
- 1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter
Preparation:
Cook macaroni according to package directions; drain and set aside.
In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole.
Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.
Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.
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