Tuesday, October 16, 2007

Comfort food slightly lightened up
--Ham and Macaroni Au Gratin



Ham and Macaroni Au Gratin
Holiday Inn International Cook Book Copyright 1962, 1963, 1964, 1965, 1966, 1970, 1972

Blend 2 tablespoons butter and 2 tablespoons flour. Add 2 cups milk gradually and stir until smooth and thick. Add 2 cups cooked macaroni and 1 cup cooked cubed ham. Season to taste. Add ½ cup grated cheese and simmer a few minutes. Place in buttered casserole and sprinkle with ½ cup grated cheese. Bake in 400 degree oven until brown and bubbly.

Serves 6.
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I picked up some cubed ham marked down to under $2. Whenever I find a good deal these days it's usually some form of pork. I wonder why.

I tried to lighten this up a bit and used reduced fat milk, 2% cheese and Dreamfield macaroni. I doubled the recipe and used the entire box of macaroni. There was plenty leftover but I stuck a few servings in the freezer for those weekend evenings when I don't feel like cooking.

This isn't really very different that my basic mac and cheese recipe with ham added. Definitely comfort food.

Blast From The Past: Skillet Chicken Parmigiana from May 2007. My mom made a version of chicken parmigiana this weekend. That's one dish that always hits the spot.

Question of the Day: Do you like to add anything extra to macaroni and cheese?
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5 comments:

  1. Not a Career Girl6:04 AM

    Ooh, tuna or smoked frankfurters, or cauliflower or brocolli, and always a bit of mustard in my white sauce, usually the wholegrain moutard a l'ancienne style, mmmm.

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  2. Rosa's Yummy Yums8:59 AM

    I love macaroni cheese! Yours looks wonderful and tasty!

    Cheers,

    Rosa

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  3. Anonymous2:54 PM

    hot sauce (and plenty of it) and maybe some vegetables like broccoli or peppers


    Chris

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  4. Sara12:03 AM

    mac n cheese isn't as big in canada as it is in the us. kraft dinner (or other brands) is more popular than making it from scratch. but i am adding this recipe to my file. my husband will love this.

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  5. SJerZGirl10:19 PM

    Here in Jersey across from Philly, mac-n-cheese is often served with stewed tomatoes. I will put it on top of the macaroni on my plate. I can see mixing a can of stewed tomatoes into the casserole before baking - I think it would be pretty good.

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