I haven’t shared a recipe in a while. I love to cook but between work, writing and my writers’ groups, I don’t have a lot of time to get creative.
I’m not a recipe follower. I will use a recipe the first time I try something and then I have to tweak it and make it my own. I’m also an opportunistic cook, I look at what I have in the pantry and fridge and come up with a recipe to match. I seldom make the same thing, the same way.
My ham and cheese casserole is a combination of one my mother-in-law taught me and the mac and cheese my daughter-in-law makes, with a little tweaking.
3 cups cooked, chopped Ham
3 cups chopped cheese (I use a combination of mild and sharp cheddar)
1 cup of milk
1/2 stick of butter
1/4 cup flour
1 tbs. corn starch
1 cup Duke’s Mayonnaise
1 tbs. sriracha sauce
1 pound box of elbow macaroni
Cook macaroni according to package and drain. Set aside.
In large pot, make a rue. Melt butter, brown flour, whisk in corn starch and slowly whisk in milk until thickens. Add chopped or shredded cheese. Melt and stir. Add sriracha sauce and mayonnaise. Mix well.
Add macaroni to cheese sauce covering pasta well.
Pour into large glass casserole dish or two smaller ones.
Crumble croutons and top casserole, bake at 350 degrees for 30 minutes, let cool and serve.
This is very rich and is best paired with a dark green vegetable like spinach or broccoli and a citrus salad.
You can freeze leftovers but it is best to leave off topping.