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Spicy Ham Tomato Mac & Cheese Casserole

Created by KittenCal on April 15, 2016

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

Step 1: Preheat oven to 350 degrees F.
Step 2: Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
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.
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.
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.
Step 6: Transfer mixture to prepared baking dish.
Step 7: In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
Step 8: Bake for about 25 minutes, or until golden and bubbling.