Ham and Cheese Macaroni Bake with Peas

Ham and Cheese Macaroni Bake with Peas Recipe
Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Mac 'n' cheese gets a main dish makeover with the addition of chopped ham and frozen peas. Add a green salad to round out your meal and enjoy!

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 43 Minutes

Nutritional Information

Calories 470
Caloriesfromfat 29 %
Fat 15.1 g
Satfat 8.5 g
Monofat 4.4 g
Polyfat 1.1 g
Protein 27 g
Carbohydrate 56.1 g
Fiber 3.1 g
Cholesterol 54 mg
Iron 2.8 mg
Sodium 771 mg
Calcium 393 mg

Ingredients

1 pound uncooked medium elbow macaroni
1 1/2 cups chopped lean ham
1 1/2 cups frozen peas
Cooking spray
1/2 cup finely chopped onion
3 cups 2% reduced-fat milk
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (1-ounce) slices white bread
2 tablespoons butter, melted

Preparation

1. Preheat oven to 400°.

2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.

3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.

Note:

Laura Zapalowski,

March 2008
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