Macaroni with Ham and Cheese Deluxe

Macaroni with Ham and Cheese Deluxe

KATHY L.

"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

55 m servings 453 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Stir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp white Cheddar cheese into onion mixture until well blended.
  5. Gently stir milk into mixture until casserole is creamy, adding additional milk if needed.
  6. Stir tomato wedges into casserole. Top with 6 ounces sharp white Cheddar cheese.
  7. Bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

This was served for a bunco group after Easter....it was wonderful! Just the right amount of spice, creamy texture and the green peppers and tomatoes added a fresh element.

Most helpful critical review

Not for me. Sauce was not smooth or creamy.

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This was served for a bunco group after Easter....it was wonderful! Just the right amount of spice, creamy texture and the green peppers and tomatoes added a fresh element.

I just made this for my family and they all loved it. It has some fresh ingredients that add to the tastefulness of this dish. It is also very easy to prepare, making it a definite addition in...

Not for me. Sauce was not smooth or creamy.

This is our new Christmas eve tradition. My husband made this and swapped poblano peppers for the green peppers for a south-western twist. This is the best mac and cheese recipe we've been able...

This was a nice way to spice up Mac n cheese. Definitely add more cheese. I stirred in the last 6 oz. of cheese before putting in dish, then I added a layer of cheese to top before baking.

I tried this recipe and he flavor was good but the cheese separated from the milk and was not creamy like my regular macaroni and cheese. I did add a bag of frozen vegetables instead of the tom...

Made for husband and i and it was to watery. Ok taste, didn't like enough to make again :(

I substituted a jalapeño for the green pepper, minus most of the seeds, and used only sharp cheddar and jalapeño cheddar cheeses. It had a good kick and tasted fantastic!

I had to change up a couple of the ingredients but with the changes I would rate if 10 stars if I could. Definitely the tastiest macaroni casserole, ever! I had red bell pepper instead of gre...

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