Creamy Ham ‘N’ Macaroni
- 2 cups uncooked elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese, divided
- 1-1/2 cups cubed fully cooked ham
- 1/4 cup grated Parmesan cheese
- Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni.
- Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350u0b0 until bubbly, 20-25 minutes. Let stand for 5 minutes before serving.
elbow macaroni, butter, allpurpose, milk, chicken bouillon granules, pepper, cheddar cheese, ham, parmesan cheese
Taken from www.tasteofhome.com/recipes/creamy-ham-n-macaroni/ (may not work)