Tip: When you have day old bread, make bread crumbs! Tear the bread up and pulse in the food processor to make crumbs. Freeze the crumbs in a food storage bag and use as a topping for casseroles or as a filler for meatloaf or meatballs.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 6
- 8 ounces elbow macaroni (about 2 cups uncooked)
- 2 cups milk
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 8 ounces ham, chopped
- 4 green onions, thinly sliced, optional
- 3 cups shredded Cheddar cheese, divided
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
Cook the macaroni following package directions; drain in a colander and rinse with hot water. Set aside.
Meanwhile, in a medium saucepan, combine the milk and flour; whisk to blend thoroughly. Stir in the salt, onion powder, and pepper. Cook, stirring, over medium heat until thickened and bubbly. Stir in the chopped ham, green onions, if using, and 2 cups of the shredded cheese. Combine the drained macaroni with the sauce, stirring until well blended.
In a bowl, combine the bread crumbs with the 2 tablespoons of melted butter, stirring until all of the bread crumbs are moistened.
Spoon the macaroni mixture into the prepared baking dish. Sprinkle with the remaining 1 cup of shredded cheese, then sprinkle the buttery bread crumbs over the cheese layer.
Bake for 30 minutes, or until hot and bubbly.
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