Macaroni and Cheese with Ham

🧂 Ingredients

• 1 pound dried pasta

  macaroni, cavatappi, penne, or shells
• ¾ cup whole milk

  divided
• ¾ cup heavy cream
• 2 tablespoon all-purpose flour
• ½ teaspoon granulated garlic
• ¼ teaspoon dry mustard

  OR 1 teaspoon of yellow or Dijon mustard
• ¼ teaspoon granulated onion
• ⅛ teaspoon cayenne pepper
• 4 ounces freshly shredded cheddar cheese

  about 1½ cups
• 4 ounces freshly shredded Monterey Jack cheese

  about 1½ cups
• ¾ teaspoon kosher salt

  adjust to taste
• ½ teaspoon fresh ground black pepper

  adjust to taste
• 1 cup diced ham
• ½ cup frozen peas

  OPTIONAL

Instructions

• 1 In a large pot, bring about 4 quarts of water to a boil. Bring the water to a
  boil and then add 2 tablespoons of salt. Add the pasta. Cook the pasta to al
  dente, being careful not to overcook. The pasta should still have a nice chew to
  it. Drain and do not rinse.
• 2 In the same pot used for the pasta, combine ½ cup of milk and the cream over
  medium heat. In a separate bowl or glass measuring cup, whisk together the
  remaining milk with the flour, garlic powder, mustard, onion powder, and
  cayenne. Whisk until smooth.
• 3 When the milk on the stove begins to steam (not boil!) add the flour mixture and
  whisk to combine. Continue whisking until the milk thickens slightly, about 3-5
  minutes.
• 4 Add the shredded cheese, a handful at a time, stirring with a spoon or spatula
  to melt. Remove from the heat once all the cheese has melted.
• 5 Add the pasta to the cheese sauce and stir to coat. Add the ham and mix
  throughout. Stir in peas, if desired. Taste and add salt, only if needed.

Nutrition Info