This is a great recipe for that leftover Easter/Christmas ham.
Ingredients
- 1 cup elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons brown mustard
- ¼ teaspoon salt
- 1 pinch ground black pepper to taste
- 2 cups milk
- 2 cups cubed fully cooked ham
- 2 cups peeled and sliced Granny Smith apples
- 1 ½ cups soft bread crumbs
- 2 tablespoons butter, melted
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Step 3
Melt 1/4 cup butter in a large saucepan over medium heat; whisk flour, brown sugar, mustard, salt, and black pepper into butter. Pour in milk and bring to a simmer; reduce heat to low and whisk until sauce is thick and bubbly, about 5 minutes. Stir macaroni, ham, and apple slices into sauce. Spread mixture into a 2-quart casserole.
Step 4
Combine soft bread crumbs with 2 tablespoons melted butter in a bowl; sprinkle crumbs over casserole.
Step 5
Bake in the preheated oven until casserole is bubbly and crumb topping is browned, about 35 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 390 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat11g | 55% |
Cholesterol58mg | 19% |
Sodium842mg | 37% |
Total Carbohydrate37g | 13% |
Dietary Fiber2g | 6% |
Total Sugars14g | |
Protein14g | |
Vitamin C16mg | 78% |
Calcium135mg | 10% |
Iron2mg | 10% |
Potassium359mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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