“Not your typical macaroni and cheese meal. Comfort food! A great dish to make using the leftover ham from a previous meal. Nice creamy texture with a tasty combination of onion, green pepper, and tomatoes. My family just loves it!” - by KATHY L.
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a Dutch oven over medium heat. Cook and stir onion, garlic, and green bell pepper in melted butter until tender, about 5 minutes.
- Stir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp white Cheddar cheese into onion mixture until well blended.
- Gently stir milk into mixture until casserole is creamy, adding additional milk if needed.
- Stir tomato wedges into casserole. Top with 6 ounces sharp white Cheddar cheese.
- Bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.
Nutrition
Amount Per Serving (12 total)
- Calories
- 453 cal
- 23%
- Fat
- 25.3 g
- 39%
- Carbs
- 32.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This was served for a bunco group after Easter....it was wonderful! Just the right amount of spice, creamy texture and the green peppers and tomatoes added a fresh element...." See more"
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