Macaroni and Cheese with Ham
By Sue Lau | Palatable Pastime
We rise to new life. This has been so true for me this Easter week as I have fell ill enough to be confined to bed for days with nary more than a mouthful of food. Today I could actually stand up for a little bit and even sit up for a few hours. Viruses stink.
I’ve missed a couple of posts, I know, but they are here, waiting to get on the blog now. The Mimosa cake was a missed date–that will be posted this week. There was a little confusion on my posting calendar. As a blogger, it pays to have a calendar several months in advance, so you can remember where things go and when and with which blogging groups, but that only works if you don’t screw it up by plugging in the wrong week. So in quick haste I was going to switch out the date for the cake last week and post my cherry cream cheese pie, but fate would have it otherwise as I took to bed with system failures over what seemed 98% of my body.
Today I was resting but hopeful to be able to get myself put back together–so a very quiet Easter Sunday here with uneventful eats (I had crab topped flounder with a side of peas. And that only because that food needed to be used and Bill helped me put it together.) I didn’t blog the fish for later but if you want some try my crab stuffed shrimp- it is pretty much the same thing with the stuffing sandwiched between thin pieces of fish, drizzled with lemon and butter and baked at 400F until flaky. I didn’t really expect to be able to have an appetite for it, since I have been touchy about everything.But it was the most I’d eaten in days. Whether that is attributable to better health or just my good home cooking (or both) remains to be seen, but it was gentle and it was good.
I spent time near the window with it open for plenty of oxygen. The tv was on, but I only half watched. My cat Sophia perched on the back of my chair, watching out the window as did I, noting the greenness, the sound of birdsong and the neighbor with the trimmer who has apparently forgotten how to use it since his hour long project has spanned days on end, much to the disdain of my pounding headache and earache, which I’d had almost continuously.
But last night we’d heard the sound of junebugs popping on the window screens. They are here a bit early. We don’t usually see them until the first part of May, so early Spring continues. Bill said my azaleas are almost in bloom. Much later than the south of course, but still, I haven’t been out to see them. Hopefully I’ll see iris buds soon. I look forward to that as many of those bulbs were my mothers, ones she gave to Bill because he adored them so. It’s part of her that is still with us.
And look at me chattering away! I had been mentioning the recipes that were missed. I have M&M blondies to get out to you. My Curry Debal Soup is on hold, but I do have the regular Curry Debal on the blog. And I was going to post Tuna Deviled Eggs for SSM but was out of it so those will still happen. I’d hoped to tuck in some recipes for Kentucky cooking this week with Derby Day upcoming, but may tuck in some of these missed recipes instead. We’ll see. I am still not out of the woods completely with this bug so keep your fingers crossed. I am aching to cook!
Anyway, I hope you enjoy the mac and cheese. It’s one of many ways to make it with the thought behind this one being the quiche-like custard that gives creamy goodness and lets the cheese stick to the noodles without being too stringy. You can also make it without the ham, or maybe by adding something else like chicken or smoked sausage. It’s not like blue box at all- that is another matter. I’ll show you how to whip up a stove top mac sometime as well. The more ways you can craft mac & cheese the more happy you will be, right? I know I think so.
Macaroni and Cheese with Ham
- 1 pound uncooked macaroni noodles
- 1 pound ham cubes
- 4 large eggs
- 12 ounces evaporated milk
- 4 tablespoons melted butter
- salt and black pepper to taste
- nonstick spray
- 16 ounces shredded cheddar cheese
- Preheat oven to 375°F.
- Cook macaroni according to package directions and drain; toss with butter; season with salt and black pepper to taste.
- Whisk together the eggs and milk and set aside.
- Spray an oblong casserole dish with nonstick spray.
- Brown ham cubes lightly in a nonstick skillet.
- Place half the cooked buttered noodles in the casserole and top with all the browned ham cubes.
- Cover ham with half the cheese, then top with the rest of the noodles, the rest of the cheese, then the egg custard mixture.
- Bake for about 45 minutes or until lightly browned on top.
From the kitchen of palatablepastime.com
Now that you’ve enjoyed your Easter meal, chocolate or whatever else, give the leftovers another lease of life! Get some inspiration from all the leftover recipes being shared today:
- Ham, Pea and Onion Risotto from Family around the Table
- Macaroni and Cheese with Ham from Palatable Pastime
- Jelly Bean Cookies from A Day in the Life on the Farm
- Deviled Ham and Egg Salad from Cooking with Carlee
- Loaded Stuffed Potato Pancakes from Jolene’s Recipe Journal
- Leftover Lamb Pasta Sauce with Eggplant from Caroline’s Cooking