Ingredients
Pasta
6 cups water
1 1/2 teaspoons salt
1 1/2 cups small shell macaroni
Sauce
3 tablespoons butter
1/4 cup flour
1 tablespoon fresh chives, chopped
2 tablespoons sun-dried tomatoes, chopped
2 cups milk
1 cup heavy cream
2 cups Mexican Style Four Cheese, shredded
1 teaspoon Slap Ya Mama Cajun Seasoning (or your favorite seasoning blend)
6 ounces Tasso or smoked ham, cubed
Topping
1/2 cup bread crumbs, packed
1 tablespoon fresh chives, chopped
1/4 cup parmesan cheese, shredded
Instructions
Preheat oven to 400 degrees. Grease a casserole dish.
In a large pot, cook macaroni in salted boiling water for 7 minutes. Drain and set aside.
In a large heavy pot melt butter and add flour stirring to cook for 1 minute. Stir in chives and tomatoes. Pour milk and cream into roux mixture stirring with a whisk at first. Continue stirring until it comes to a boil and let cook for a few minutes longer in order to thicken the sauce. Add cheese a cup at a time in order to melt and blend well into the sauce. Stir in the macaroni, seasoning, and ham into the cheese sauce, mixing well before pouring into the greased casserole dish.
Mix bread crumbs, chives, and parmesan cheese together in a small bowl. Top the macaroni and cheese with the bread crumb mixture in the casserole dish. Bake for 18-20 minutes in the preheated oven. Let cool for a few minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
