Macaroni Casserole

Macaroni Casserole Recipe
Photo: Julie Bidwell; Styling: Stephanie Hanes
"We call this Southern Sunday supper pie. It's such a comforting way to finish the weekend."

Mary Marlowe Leverette, 58, Columbia, S.C.

Yield:

Serves: 6

Recipe Time

Prep: 26 Minutes
Cook: 46 Minutes

Nutritional Information

Calories 701
Fat 40 g
Satfat 23 g
Protein 27 g
Carbohydrate 60 g
Fiber 5 g
Cholesterol 125 mg
Sodium 811 mg

Ingredients

10 ounce elbow macaroni
Salt and pepper
7 tablespoons unsalted butter
1/2 cup diced ham
2 tablespoons grated onion
10 ounce frozen spinach, thawed, squeezed dry
4 tablespoons all-purpose flour
2 cups milk
1 teaspoon Worcestershire
1 teaspoon hot sauce
1/4 teaspoon nutmeg
8 ounces shredded Cheddar
6 ounces cream cheese
1 cup panko

Preparation

1. Preheat oven to 350°F and grease a 2-quart dish. Boil pasta in salted water until al dente, 7 to 8 minutes. Drain.

2. Melt 1 Tbsp. butter over medium heat. Sauté ham until browned, about 4 minutes. Add onion; sauté 1 minute. Add spinach; sauté 1 minute. Remove from heat.

3. In a pot, melt 4 Tbsp. butter over medium heat. Add flour; whisk and cook until golden, about 2 minutes. Whisk in milk. Add Worcestershire, hot sauce, nutmeg, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring, until thick, 7 to 8 minutes. Remove from heat; mix in cheeses. Fold in pasta.

4. Spread half of pasta mixture in dish. Top with ham mixture, then rest of pasta. Mix 2 Tbsp. melted butter with panko; sprinkle over dish. Bake until golden, 20 to 30 minutes.

January 2014
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