I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. —Kathy Yarosh, Apopka, Florida
Deluxe Baked Macaroni and Cheese
Ingredients
- 1 package (16 ounces) elbow macaroni
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 1/2 cup heavy whipping cream
- 1 package (8 ounces) process cheese (Velveeta), cubed
- 1 cup shredded cheddar cheese
- 2/3 cup whipped cream cheese
- 1/4 cup grated Parmesan cheese
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1-1/2 cups cubed fully cooked ham
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- topping:
- 1-1/2 cups soft bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Directions
- Preheat oven to 350°. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened.
- Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat.
- Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned.
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