Spicy Ham and Tomato Macaroni and Cheese Casserole
Created by KittenCal on December 5, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 25-30m
- Recipe #7052
Ingredients
- 1 small onion, chopped (or use a medium onion)
- 2 to 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped (or use two)
- 1 teaspoon coriander
- 1 1/2 teaspoons cumin
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 1/2 cups half-and-half cream
- 1 (28 ounce) can plum tomatoes, well drained and chopped
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt and pepper, to taste
- 2 cups chopped cooked ham (or to taste)
- 1 pound uncooked elbow macaroni (cooked only to about halfway then drained, do not cook until soft the pasta will continue cooking in the oven)
- 3 cups shredded old cheddar cheese
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup grated parmesan cheese
How to Make
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Step 1: Preheat oven to 375 degrees F. Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
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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).
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Step 3: Mix in well-drained tomatoes, cayenne, salt and pepper to taste; simmer stirring about 2-3 minutes.
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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.
How to Make
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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.
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Step 6: Bake for 25-35 minutes, or until golden and bubbling.