Mac and Cheese with Broccoli and Ham
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This all-time classic gets an upgrade with a creamy blend of evaporated milk and shredded Cheddar and Monterey Jack cheeses, along with a heaping handful of broccoli and diced ham.
Ingredients
4 c. water
3/4 lb. elbow macaroni
1 can evaporated milk
1 tsp. cornstarch
1 tsp. Dijon mustard
1/4 tsp. salt
1 box frozen broccoli
4 oz. baked ham
2 1/2 c. shredded Cheddar and Monterey Jack cheese blend
Instructions
Bring water, macaroni and 1 cup milk to a boil in a 5-qt Dutch oven, stirring frequently. Reduce heat to medium-high and boil 7 to 8 minutes, stirring, until macaroni is just al dente.
Stir remaining milk, cornstarch, mustard and salt in a bowl to blend.
Add broccoli and ham to pot. Cover and cook 2 minutes. Reduce heat to medium and stir in milk mixture. Simmer 1 minute, stirring constantly. Remove pot from heat; stir in cheeses.
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