Dinner Mac & Cheese

  • This mac and cheese uses leftover roasted vegetables and leftover ham!

    1 -16 oz pkg uncooked elbow pasta
    3 tbsp margarine
    1/4 cup all purpose flour
    4 cups milk
    1 cup shredded sharp cheddar cheese
    1 -10 oz block sharp white cheddar cheese
    3 oz cream cheese (I use fat free)
    2 cups cooked ham, chopped
    2 cups coasrsely chopped roasted vegetables, whatever you have (I use carrots, butternut squash, green beans, and bell pepper)
    1 1/4 cups Ritz style crackers, crushed
    2 tbsp margarine, melted

    Preheat oven to 400 degrees. Prepare pasta according to pkg. directions. Melt 3 tbp margarine in a Dutch oven and gradually whisk in flour, cook whisking constantly 1 minute. Gradually whisk in ilk till smooth and cook whisking constantly till slightly thickened. Whisk in 1 cup sharp cheddar cheese and next three ingredients till smooth. Remove from heat and stir in ham, vegetables, and the hot cooked pasta. Spoon the mixture into a greased 13 x 9" pan. Stir together the crushed cracker crumbs and the 2 tbsp melted margarine and sprikle over the top of the pasta. Bake at 400 degrees 25 to 30 minutes or till golden and bubbly. Let stand about 5 minutes before serving. Makes 8 servings