Macaroni Casserole

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
Cost per Serving: $1.65
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Nutritional Information

Amount per serving
  • Calories: 701
  • Fat: 40g
  • Saturated fat: 23g
  • Protein: 27g
  • Carbohydrate: 60g
  • Fiber: 5g
  • Cholesterol: 125mg
  • Sodium: 811mg


  • 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


  1. 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. 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. 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. 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.
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