Macaroni and Cheese with Ham and Peas

Today it is cold and raining outside; a perfect day for comforting mac and cheese. Add ham and peas and you have a one dish meal. Using Swiss and mozzarella instead of cheddar gives you a different dish than your everyday mac and cheese also. If you’re going to a pot luck dinner or making a dish for a friend this would be an awesome idea. This can be made a day ahead and refrigerated, or can be frozen for up to a month. Remember to not add your bread crumb mixture until you are ready to bake. If frozen, thaw completely before baking. Enjoy!

1/4 C. butter
1 onion, chopped
1/4 C. all-purpose flour
3 1/2 C. whole milk
1 C. sour cream
2(8 oz.) pkg. shredded Swiss cheese
1(8 oz.) pkg. shredded mozzarella cheese
3 C. cubed ham
1 C. frozen peas, thawed
1 tsp. salt
1/2 tsp. ground black pepper
2 C. uncooked elbow macaroni, cooked
1 1/2 C. panko bread crumbs
2 Tbsp. butter, melted

Preheat oven to 350. Spray a 3-quart baking dish with nonstick cooking spray. In a large skillet, melt 1/4 cup butter over medium-high heat. Add onion, and cook for 5-6 minutes, or until tender. Stir in flour, and cook for 2 minutes, stirring frequently. Slowly add milk, reduce heat to medium-low, and cook for 8-10 minutes, or until slightly thickened. Remove from heat; add sour cream, stirring to combine. add cheeses, stirring until melted. Stir in ham, peas, salt, pepper, and hot cooked macaroni. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and 2 tablespoons melted butter. Sprinkle evenly over casserole. Bake for 35-45 minutes, or until hot and bubbly. Serve immediately.

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