Homemade mac and cheese
Homemade mac and cheese with spinach, grape tomatoes and ham.
Servings: 6
Calories: 537kcal
Ingredients
- 3 cups penna pasta (or favorite pasta)
- 1 TBS oil
- 1/2 small onion
- 4 cloves garlic
- 2 TBS flour
- 2 cups milk
- 1 cup cheddar cheese
- 2/3 cup swiss cheese
- 2/3 cup mozzarella cheese
- 1 bunch spinach
- 1 tsp ground mustard
- 10 oz grape tomatoes
- 8 oz cubed ham
- 1/2 cup panko crumbs
- salt and pepper to taste
Instructions
- Cook the pasta according to directions. Be sure to season the water.
- In a sauce pan heat oil over medium heat. Add 1/2 cup chopped onion. Cook until soft.
- Peel and mince 4 garlic cloves. Add to onions and stir.
- Add 2 TBS all purpose flour. Stir and allow to cook about a minute.
- Slowly add 2 cups milk. Whisk to remove any flour clumps. Simmer until it begins to thicken. About 3 to 5 minutes.
- Add 1 cup freshly grated cheddar cheese. Whisk until melted. Then add 2/3 cups freshly grated swiss cheese and 2/3 cups freshly grated mozzarella cheese.
- If using fresh spinach, add to cheese mixture to cook down. If using frozen spinach, steam separately and squeeze out excess liquid.
- Slice grape tomatoes in half and add to cheese mixture, along with cubbed ham and 1 tsp ground mustard.
- Add salt and pepper to taste.
- Add to 9x13 baking dish and top with Panko crumbs.
- Bake covered with foil for 25-30 minutes.
Notes
No Panko crumbs? Crush up some Ritz crackers instead!
- Nutrition information provided is an estimate and will vary bases on different brands of ingredients used and cooking methods.
Nutrition
Calories: 537kcal | Carbohydrates: 59g | Protein: 31g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 834mg | Potassium: 735mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6215IU | Vitamin C: 24mg | Calcium: 474mg | Iron: 3mg