Baked Macaroni And Cheese With Ham And Broccoli Classic Mac n’ Cheese With a Broccoli and Ham Twist

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Prep:
15 mins

Cook:
30 mins

Total:
45 mins

Servings:
6 servings
Nutrition Facts (per serving)
470 Calories
26g Fat
32g Carbs
28g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 470
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 70%
Cholesterol 94mg 31%
Sodium 1213mg 53%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 10%
Total Sugars 7g
Protein 28g
Vitamin C 20mg 100%
Calcium 434mg 33%
Iron 2mg 11%
Potassium 449mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A classic macaroni and cheese is often a family favorite, but does require serving other dishes alongside to make a complete meal. This recipe for baked mac and cheese with ham and broccoli is an all-in-one dish, making for a hearty and delicious dinner that is more convenient than three separate recipes, especially if using leftovers.

Like many other mac and cheese recipes, this one starts with a roux, a combination of fat and flour which thickens the sauce. Then green onion and dry mustard are added for flavor, along with milk, cooked broccoli, cheddar cheese, and cubed ham. The mixture is transferred to a baking dish, topped with buttered breadcrumbs, and baked until golden and bubbling. Serve this satisfying mac and cheese with homemade biscuits or yeast rolls for a complete meal. 

This casserole is a great use for leftover cooked broccoli and ham; you can also sub in cooked chicken or turkey if that’s what you have on hand. If your family isn’t fond of broccoli, use steamed peas or mixed vegetables instead. You can also swap half of the cheddar cheese for Gruyère or grated Parmesan. And although it’s called “macaroni and cheese,” feel free to use another type of short pasta. Basically, this is a flexible recipe that easily adapts to whatever ingredients you have in the fridge.

Ingredients

  • 2 cups elbow macaroni, uncooked

  • 1 (10-ounce) package frozen broccoli

  • 3 tablespoons unsalted butter, or margarine

  • 1/4 cup all-purpose flour

  • 1/4 cup finely chopped green onion

  • 1 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/8 teaspoon freshly ground black pepper

  • 2 1/2 cups milk

  • 2 cups cubed cooked ham

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup dry breadcrumbs

  • 1 tablespoon unsalted butter, melted

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and butter a shallow 2-quart casserole.

  2. Cook the macaroni 2 to 3 minutes less than the package directions; drain and set aside.

  3. Steam the frozen broccoli until just tender; drain, chop into bite-sized pieces, and set aside.

  4. In a medium saucepan, melt the butter or margarine over low heat.

  5. Add the flour, chopped green onion, salt, dry mustard, and pepper; stir until well blended.

  6. Gradually stir in the milk until blended. Bring to a gentle boil; cook, stirring constantly, until the mixture is thickened and bubbly, about 2 minutes.

  7. Stir in the cooked and drained macaroni, cooked broccoli, cubed ham, and shredded cheese. Transfer the mixture to the prepared casserole.

  8. In a small bowl, combine the breadcrumbs with the melted butter; sprinkle over the casserole.

  9. Bake for 30 minutes, or until golden brown.

  10. Serve hot and enjoy.

Video about Baked Macaroni And Cheese With Ham And Broccoli

Broccoli Mac and Cheese Recipe

If you tired of regular mac and cheese you can try this new Broccoli Mac and Cheese recipe. Creamy, rich with nice addition of broccoli. A must try recipe.

Printable Version: https://www.thecookingfoodie.com/recipe/Broccoli-Mac-and-Cheese-Recipe

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Ingredients:
13oz (370g) macaroni
1 head broccoli, cut into florets
1 small-medium onion, chopped
2 garlic cloves, crushed
1 cup (115g) Cheddar cheese
3/4 cup (85g) Gouda cheese
3/4 cup (85g) Mozzarella cheese
4 tablespoons (30g) Flour
4 tablespoons (60g) Butter
4 cups (1L) Milk
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl combine all the cheeses and set aside.
3. Heat large pot of salted water, cook the broccoli florets for 3-4 minutes, until soft but not soggy. Drain and set aside. Cook the macaroni to al dente (1-2 minutes less then package instructions).
4. While the pasta is cooking make the sauce: In a large pot, melt the butter, add chopped onion and sauté until soft, about 5 minutes over low-medium heat. Add garlic and cook 1 more minute. Add flour and whisk over medium-low heat. Cook for a couple of minutes, whisking constantly, until golden. gradually add the milk and whisk until smooth. Cook until slightly thickens, about 5-6 minutes.
5. remove from heat, season with salt, pepper and nutmeg.
6. Gradually add 3/4 of the cheese mixture to the sauce and whisk until melted after each addition.
7. Drain the pasta and add to the sauce. Add the broccoli.
8. Transfer to a 12-inch (30cm) round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly.
Notes:
* serve warm
* you can use any type of cheese that you like

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