Creamy Mac 'n' Cheese with Ham and Tomatoes

Yield: 6 servings (1 1/2 cups each)


  • PAM Original No-Stick Cooking Spray
  • 8 ounces dry large elbow macaroni, uncooked
  • 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
  • 1/2 teaspoon baking soda
  • 3 tablespoons Fleischmann's Original Margarine-stick
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 cups shredded sharp Cheddar cheese (2 cups = 8 oz)
  • 2 cups chopped cooked ham
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Hands On: 20 minutes
    Total: 40 minutes

    1. Preheat oven to 375F. Spray 8- x 8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.

    2. Melt Fleischmann's in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.

    3. Bake, uncovered, 20 minutes, or until lightly browned.
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