I love macaroni and cheese and I love the traditional casserole that is very basic and usually just includes macaroni, cheese and a sauce of milk and flour. That is the tradition that I grew up with in the South and is the first thing that pops in my mind when Macaroni and Cheese is mentioned. Here is a link to a previous post where I shared the Mueller’s macaroni traditional casserole.
I have made the recipe I am sharing with you today when I had some leftover ham that I needed to incorporate in to a dish. This is a great winter time recipe and it uses basic ingredients except for the horseradish that gives it a little kick.
Macaroni and Cheese With Ham (From All Recipes Website)
2 tablespoons butter
1 tablespoon plus 2 teaspoons flour
1 cup milk
1 cup shredded American cheese
2 cups hot cooked macaroni
1/2 teaspoon seasoned or plain salt
1 and 1/2 cups cooked, diced ham
1 tablespoon horseradish
1 tablespoon prepared mustard
In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and has thickened. Combine sauce with the cheese, hot cooked macaroni and salt; mix well. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. Bake at 350 degrees about 20 to 25 minutes. Serves 4.
I do like to change ingredients around in recipes and add ingredients that are a little different; however, I am a little concerned about the changes I have seen in the preparation of macaroni and cheese in restaurants in my area of the South. I like Gruyere cheese and other cheeses that were not always available when I was growing in the South. However, I am still a traditionalist when it comes to my macaroni and cheese and hope that we always have that available for the Southerners of the future.