Ready In


Hearty Ham & Broccoli Macaroni and Cheese

Hearty Ham & Broccoli Macaroni and Cheese

Use chopped asparagus or rapini in place of the broccoli and 1/2 cup (125 mL) chopped cured chorizo sausage in place of the ham

Prep Time:
20 minutes
Ready In:
30 minutes or less
Makes 4 servings
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1 tbsp | 15 mL butter 1 small onion, minced 1/4 cup | 60 mL chopped celery 2 tbsp | 30 mL all-purpose flour 1 1/3 cups | 330 mL Milk 1 can | 370 mL 2 % evaporated milk 1 cup | 250 mL shredded Tre Stelle Cheddar cheese 1/3 cup | 80 mL grated Tre Stelle Parmesan cheese Salt and pepper, to taste 2 cups | 500 mL macaroni 3 cups | 750 mL small broccoli florets 1 cup | 250 mL Black Forest Ham, diced or cooked bacon, crumbled (optional) Topping 2 tbsp | 30 mL butter, melted 1 1/2 cups | 375 mL fresh multigrain bread crumbs 1 tbsp | 15 mL dried Italian seasoning


Preheat oven to 375 °F (190 °C). Butter an 8-cup (2 L) casserole dish. In a large saucepan, melt butter over medium heat. Sauté onion and celery for about 3 min or until lightly golden. Sprinkle with flour; cook stirring for 1 min. Whisk in milk and evaporated milk; cook, stirring for about 5 min or until thickened. Remove from heat; stir in Cheddar and Parmesan cheeses, salt and pepper. Meanwhile in a large pot of boiling water, cook macaroni for 5 min or until almost tender. Add broccoli; cook for 1 min. Drain and add to sauce along with ham (if using); stir to coat. Spread into prepared casserole dish. Topping: In small bowl, combine butter, bread crumbs and Italian seasoning. Sprinkle over macaroni. Bake in preheated oven for about 20 min or until bubbly and golden.

Other recipes for:

macaroni Ham Fall Harvest

Created by:

Cheese: Shredded Blends

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