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Nutrition Facts
Serving Size 1 (213g) Recipe makes 12 servings
Calories 354
Calories from Fat 140		(39%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 228mg		9%
Potassium 253mg		7%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 2.4g	9%
	Sugars 2.1g
Protein 14.6g		29%
detailed view... how is this calculated?

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Recipe #205947 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: MsSally
Jan 17, 2007

Great meal for busy moms. Kid favorite mac and cheese, with ham and peas made on a large scale. Make up one batch and freeze one or two dishes for meals later. Add salad and bread and you have a complete meal. Great for freezing to save time in the kitchen.

SERVES 12 (change servings and units)

Ingredients

1 lb macaroni
1 tablespoon oil
1 (10 ounce) bag frozen peas
3 cups ham, chopped
2 tablespoons butter
1/4 cup flour
4 cups milk
2 cups cheddar cheese
3 ounces cream cheese
salt, to taste
pepper, to taste
garlic salt, to taste
1 teaspoon ground mustard
1/2 cup crouton, crushed

Directions

1
Boil macaroni in water with 1 Tbsp oil in very large pot until tender.
2
Add frozen peas for last minute of boiling time.
3
Drain and keep warm.
4
While macaroni is boiling, melt butter in medium sized bowl in microwave.
5
Add flour to butter and stir until most of lumps are gone.
6
Add milk all at once and stir to get butter paste incorporated.
7
Microwave on high 8 to 10 minutes, stirring every 2 minutes.
8
After first 2 minutes add cream cheese.
9
Continue to stir every 2 minutes until cream cheese is melted in and sauce becomes thick.
10
Add 1-1/2 cups cheese and stir until melted.
11
Mix in salt, pepper, garlic salt and ground mustard.
12
Add to macaroni mixture and stir until sauce is mixed well.
13
Pour into a 9x13-inch casserole.
14
You will probably have enough to fill it and then some. I use two or three 8x8-inch squares.
15
Top with additional cheese and crushed croutons, bake 30 minutes at 350°F.
16
If freezing, leave out last step until ready to bake.

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Featured Reviews for This Recipe

From: pattikay in L.A.

On Sep 6, 2007

Great macaroni and cheese! This is very similar to the way I normally make it, but with some significant differences - the cream cheese adds just the right touch of added creaminess, and the extra cheese and crunchiness on top are a great addition. I didn't have croutons, used crushed Ritz crackers instead and they were great. Thanks for sharing!

1 person found this review helpful

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From: Charlotte J

On Aug 7, 2007

This smells really good can't wait for it to get out of the oven. I cooked my white sauce on the stove and had no problem with adding the milk all at once. I do have to agree, that it could use more cheese flavor. I think doubling it as appleydapply said would work out nicely. Made for Zaar Tag 2007 game

1 person found this review helpful

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From: * Pamela *

On Aug 7, 2007

This was ok. I froze two casseroles and when I defrosted one, I forgot to add the croutons to the top, but I'll try to remember them when I serve the one left in the freezer. I think if I were to make this again, I would add at least double the cheese because it didn't taste nearly as cheese-y as I thought it should.

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From: appleydapply

On Apr 17, 2007

This recipe was OK but I think it could use some adjustments. I found the white sauce difficult to make as directed - I've never seen a white sauce recipe that says to dump the milk in all at once, and now I know why - the butter/flour wouldn't dissolve. The casserole didn't have much cheese flavor so I would suggest doubling the amount of cheddar. When I added the cheddar to the hot milk mixture, it dissolved quickly and I almost couldn't tell from texture, taste, or color that the cheese had been added. Probably because of the lack of cheese, the mustard was the strongest flavor in the recipe.

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