MACARONI AND CHEESE

Macaroni and Cheese image

Provided by Amanda Hesser

Categories dinner, casseroles, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter, plus more for casserole dish
2 tablespoons flour
2 cups milk
1 1/2 cups grated Monterey Jack cheese, plus more for sprinkling
3 1/2 cups cooked elbow macaroni
1 cup small cubes roasted country ham
1 cup canned Italian plum tomatoes, drained
3/4 cup coarse bread crumbs (made from stale bread cut in little cubes)
Freshly ground black pepper to taste

Steps:

Preheat the oven to 350 degrees. Butter a casserole dish. In a saucepan, heat the 2 tablespoons butter until foamy. Sprinkle in flour and whisk until it turns golden, then slowly pour in milk, continuing to whisk. Bring to a simmer and let thicken. Stir in the cheese. It should be a loose sauce. Fold in macaroni, then ham. Add tomatoes by squeezing them into small pieces. Taste and adjust seasoning. If mixture is too thick, add a little milk or drained tomato juice.
Pour into the casserole dish. Sprinkle with bread crumbs and then about 1/4 cup cheese. Grind pepper over top. Bake until browned on top, about 25 minutes.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 30 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 17 grams, Sodium 1445 milligrams, Sugar 9 grams, TransFat 0 grams

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