Rating: 4 stars 4
21 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

This is a classy casserole.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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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 350 degrees F (175 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.

  • Mix macaroni, 3/4 of the Cheddar cheese, asparagus, ham, onion, and mayonnaise in a bowl to coat pasta and vegetables in mayonnaise; season with salt and pepper. Spread the macaroni mixture into a 9x13-inch baking dish. Layer remaining Cheddar cheese over the macaroni mixture; top with bread crumbs.

  • Bake in the preheated oven until the breadcrumbs are golden brown, about 30 minutes.

Cook's Notes:

Use your favorite type of pasta for this recipe.

If you would like to save a few dollars, you could substitute a bag of frozen peas for the asparagus.

Nutrition Facts

491 calories; protein 20.6g; carbohydrates 37.9g; fat 28.6g; cholesterol 57mg; sodium 681.1mg. Full Nutrition
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