This has become our favorite macaroni and cheese. In fact, I don’t even want to buy the boxed stuff any more. Not even to make cheating baked mac and cheese with it.
I personally had some trouble at first finding blocks of white cheddar to use for this recipe. The cheapest one that I found is at Walmart, and I believe the brand is Cabot. They have Seriously Sharp and Extra Sharp – I have not noticed a difference between the two, but that doesn’t mean that there isn’t one!
Here is the recipe:
1lb your favorite pasta (I use shells)
1lb white cheddar cheese, shredded
salt and pepper to taste
1 pkg diced or cubed ham, or leftover ham that you have diced or cubed (you decide the amount)
Start to boil the water for your pasta, and preheat the oven for 350 degrees. Melt butter in a medium sauce pan. Whisk in the flour, then slowly pour the milk in, stirring as you pour. Cook for about 5 minutes, or until it starts to thicken (I usually go by the time more because I don’t notice mine thickening too much, probably because I use skim milk). Stir in the white cheddar cheese, and turn to low, stirring ocassionally. Cook your pasta just until al dente. As the pasta is cooking, butter the inside of a 9×13 glass pan. Drain the pasta, then pour it into the pan. Add the ham cubes to the white cheddar cheese sauce, then pour the sauce over the pasta. Place on the middle rack and cook for 30 minutes.
I have frozen the leftovers and it has reheated just fine :)
(Picture to come soon! We just ate all of our leftovers.)