Rating: 4 stars 4.1
26 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

Not your typical macaroni and cheese meal. Comfort food! A great dish to make using the leftover ham from a previous meal. Nice creamy texture with a tasty combination of onion, green pepper, and tomatoes. My family just loves it!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  • Melt butter in a Dutch oven over medium heat. Cook and stir onion, garlic, and green bell pepper in melted butter until tender, about 5 minutes.

  • Stir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp white Cheddar cheese into onion mixture until well blended.

  • Gently stir milk into mixture until casserole is creamy, adding additional milk if needed.

  • Stir tomato wedges into casserole. Top with 6 ounces sharp white Cheddar cheese.

  • Bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.

Nutrition Facts

453 calories; protein 23.3g; carbohydrates 32.3g; fat 25.3g; cholesterol 75mg; sodium 841.7mg. Full Nutrition
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