ENTREE
Macaroni and Ham Casserole
A real oldie, but just as comforting as it was many years ago when so many grandmothers had this in their repertoires.
*1 cup (about 3 1/2 ounces) uncooked elbow macaroni
*1/4 cup plus 2 tablespoons butter
* 1/4 cup all-purpose flour
*2 tablespoons packed light brown sugar
*1 tablespoon, or to taste, prepared mustard (grandma used yellow; we switched to Dijon)
*2 cups whole milk
*1/2 cup shredded cheddar cheese, optional but nice
*Salt and fresh-ground black pepper, to taste
*2 cups diced fully cooked ham
*2 cups thin-sliced peeled apples
*1 1/2 cups fresh bread crumbs*
Cook the macaroni according to package directions. Drain well and reserve.
Preheat the oven to 350 degrees. In a large saucepan, melt 1/4 cup butter over medium heat. Stir in the flour, brown sugar and mustard. Slowly add the milk, stirring or whisking constantly, until the mixture thickens and bubbles.
Stir in the cheese, if using, and add salt and pepper. Stir in the cooked macaroni, ham and apples. Transfer the mixture to a 2-quart casserole.
Combine the bread crumbs and 2 tablespoons melted butter and sprinkle evenly over the top of the casserole. Bake, uncovered, in the center of the oven about 35 to 40 minutes or until bubbly and the topping is slightly brown. Makes 6 servings.
Per serving with cheddar cheese: 576 calories, 45 percent calories from fat, 29 grams total fat, 15 grams saturated fat, 102 milligrams cholesterol, 50 grams carbohydrates, 3 grams total fiber, 14 grams total sugars, 47 grams net carbs, 27 grams protein, 428 milligrams sodium.
Per serving without cheddar cheese: 496 calories, 40 percent calories from fat, 22 grams total fat, 11 grams saturated fat, 81 milligrams cholesterol, 50 grams carbohydrates, 3 grams total fiber, 14 grams total sugars, 47 grams net carbs, 23 grams protein, 305 milligrams sodium.
*In a food processor fitted with the metal blade or blender process or grind about 2 slices bread to make 1 1/2 cups crumbs.
