Ingredients
- 1/4 cup butter
- 1 small yellow onion (chopped)
- 1 tablespoon fresh minced garlic
- 1 jalapeno pepper (seeded and finely chopped)
- 1 teaspoon coriander
- 1 1/2 teaspoons cumin
- 1/4 cup all-purpose flour
- 4 1/2 cups half and half
- 1 can (28 ounce) plum tomatoes (VERY well drained and chopped)
- Salt and pepper (to taste)
- 300 grams ham (chopped, 2 cups - or to taste)
- 1 pound dry elbow macaroni (cooked only to half way, it will soften more in the oven - or use small shell pasta)
- 3 cups shredded cheddar cheese (sharp)
- 1 1/2 cups breadcrumbs (fresh)
- 1/2 cup grated parmesan cheese
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
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Step 3: In a large heavy saucepan melt the butter. Add in onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened. Stir in flour and cook stirring for 3 minutes.
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Step 4: Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes). Add in well-drained tomatoes; simmer for 2 minutes. Season with salt and pepper to taste.
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Step 5: In a large bowl, mix together the cooked macaroni and creamy tomato mixture, then mix in the chopped ham and cheddar cheese, stir well to combine.
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Step 6: Transfer mixture to prepared baking dish.
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Step 7: In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
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Step 8: Bake for about 25 minutes, or until golden and bubbling.
We hope you enjoy this recipe!
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