I love Mac & Cheese. However, it often isn’t very cheesy and it can be a bit bland. So I added extra cheese, made a ham topping and added a few more adult seasonings and made a great updated Mac & Cheese. As for the name Monday Mac & Cheese, I didn’t know what to call this. She Who Must Be Obeyed heaved a long suffering sigh and said, “Call it Monday.” She must be obeyed.
I started by making the ham topping. I sauteed the onion in the oil for 5 minutes over medium heat, just until they softened. Then I added the ham cubes and sauteed until the ham just got a little browning. I added the herbs and sauteed for 1 minute. Then I added the mustard and sauteed for another minute. I added the frozen vegetables and sauteed until they were heated. I took the topping off the heat and set it aside.
Next I made the cheese sauce. I heated the butter until melted over medium heat. Then I mixed in the flour to make a roux. I poured the milk slowly into the roux and stirred until it started to thicken, about 5 minutes. Then I stirred in the cheddar cheese. When it was melted in, I added the Worcestershire sauce and Tabasco. I took the sauce off the heat.
I started putting the casserole together. I sprayed a casserole dish with baking spray. I put half the macaroni in the bottom. Then I covered that with half the topping. I covered that with half the grated cheese. Then I put half the sauce on the cheese. I repeated the layers with the other half of the macaroni, topping, cheese and sauce.
I mixed the bread crumbs and melted butter and sprinkled it over the top.
I put it in a 350 F oven for 45 minutes.
Here it is after baking.
The extra cheese bumps the taste. The ham topping gives it a salty savoury touch. The cheese sauce makes it creamy and the bread crumble gives a little crispy texture. I love this!
The Old Fat Guy
- 10 ml (2 teaspoons) vegetable oil
- 125 ml (1/2 cup) onion, diced fine
- 325 ml (1 1/3 cup) ham, cut to 1/4 inch dice
- 2 ml (1/2 teaspoon) dried basil
- 2 ml (1/2 teaspoon) dried oregano
- 7 ml (1 1/2 teaspoon) prepared mustard
- 250 ml (1 cup) frozen vegetables of your choice
- 50 ml (1/4 cup) butter or margarine
- 50 ml (1/4 cup) flour
- 375 ml (1 1/2 cups) milk
- 250 ml (1 cup) sharp cheddar cheese, grated
- 4 ml (3/4 teaspoon) Worcestershire sauce
- 2 dashes Tabasco Sauce
- 400 ml (1 2/3 cup) macaroni (measured dry) cooked per package instructions
- 325 ml (1 1/3 cup) sharp cheddar cheese, grated
- 150 ml (2/3 cup) dry bread crumbs
- 15 ml (1 tablespoon) butter or margarine, melted
- Heat the oil over medium heat. Saute the onions until just soft.
- Add the ham cubes and saute just until they get a little brown colour.
- Add the basil and oregano and saute one minute.
- Add the mustard and saute one minute.
- Add the frozen vegetables and saute until the vegetables are hot. Set the ham topping aside.
- In a saucepan over medium heat, melt the 50 ml (1/4 cup) butter until melted.
- Add the flour and mix to make a roux.
- Slowly mix in the milk and stir until the sauce is thickened.
- Add the 250 ml (1 cup) cheddar cheese and stir to blend.
- Add the Worcestershire sauce and Tabasco.
- Remove from heat and set aside.
- Spray a casserole dish with baking spray.
- Put 1/2 of the macaroni in the bottom of the casserole.
- Put 1/2 of the ham topping over the macaroni.
- Put 1/2 of the 325 ml (1 1/3 cup) cheddar over the ham topping.
- Put 1/2 of the cheese sauce over the cheddar.
- Repeat the layers with the remaining macaroni, ham topping, cheddar and sauce.
- Mix the bread crumbs with the 15 ml (1 tablespoon) melted butter.
- Sprinkle the bread crumbs over the casserole.
- Bake in 350 F oven for 45 minutes.