Spicy Ham and Tomato Macaroni and Cheese Casserole
Recipe: #7052
December 05, 2012
Categories: Casseroles, Cinco de Mayo, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Oven Bake, Canned Tomatoes, more
"A KC favorite!"
Ingredients
Nutritional
- Serving Size: 1 (436.6 g)
- Calories 1009.2
- Total Fat - 62.1 g
- Saturated Fat - 29.1 g
- Cholesterol - 157.3 mg
- Sodium - 2021.3 mg
- Total Carbohydrate - 67.2 g
- Dietary Fiber - 4.4 g
- Sugars - 5.4 g
- Protein - 45.7 g
- Calcium - 626.7 mg
- Iron - 3.6 mg
- Vitamin C - 27.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
Step 2
In a large heavy saucepan over medium-high heat melt butter. Add onion; cook about 3 minutes or until softened. Add in garlic, jalapenos, coriander and cumin; cook 1-2 minutes. Stir in flour and cook stirring for 3 minutes. Add in half and half cream; bring to a boil whisking until mixture thickens (about 2 minutes).
Step 3
Mix in well-drained tomatoes, cayenne, salt and pepper to taste; simmer stirring about 2-3 minutes.
Step 4
In a large bowl mix together cooked macaroni and tomato/cream mixture. Add in the chopped ham and cheddar cheese; mix to combine. Transfer mixture to prepared baking dish.
Step 5
In a small bowl mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole. Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.
Step 6
Bake for 25-35 minutes, or until golden and bubbling.
Tips
No special items needed.