Leftover Ham Macaroni and Cheese

Serves: Four | Prep: 20 min | Cook: 25 min

Ingredients:

Leftover Ham and Macaroni Cheese:
3 Tbsp butter
2 leeks, finely sliced
1 garlic, minced
10 oz macaroni shaped pasta
2 Tbsp flour
1 tsp Dijon mustard
2 cups whole milk
1 cup Gryuere cheese, shredded
1 cup cheddar cheese, shredded
1-2 cups cooked ham, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup fresh breadcrumbs
1/4 cup Parmesan cheese

Directions:
Preheat the oven to 350°F / 180°C and butter or grease an 11 × 8-inch baking dish.

Cook the pasta according to the directions on the package, then drain and set aside.

In a Dutch oven, melt butter over medium heat and cook the leeks for 4–6 minutes, until softened. Add the garlic and cook for another 30–60 seconds until fragrant. Stir in the flour and cook for 30–60 seconds, stirring constantly. Slowly pour in the milk while stirring to prevent lumps, then add the mustard. Continue stirring for 3–4 minutes until the sauce thickens. Reduce the heat and whisk in the Gruyere and cheddar cheeses until the sauce is smooth and creamy. Stir in the ham, cooked pasta, and season with salt and pepper.

Transfer the mixture to the prepared baking dish.

In a small bowl, mix the breadcrumbs and Parmesan cheese together and sprinkle evenly over the top. Bake for 25–30 minutes, until the top is golden and bubbly and the dish is hot and delicious.

More Delicious Recipes:
Cheesy Ham and Potato Casserole
Ham Salad Sandwiches
Crumbled Ham
Ham and Cheese Pancakes
Quick Stove Top Macaroni and Cheese
Macaroni and Cheese Bites