Cheesy mac with ham

Australian Women’s Weekly NZ - - CONTENTS -


375g dried mac­a­roni or small spi­ral pasta 50g but­ter, chopped

⅓ cup (50g) plain flour

3½ cups (875ml) milk

1 ta­ble­spoon Di­jon mus­tard

2 cups (240g) grated tasty cheese

200g leg ham, shred­ded finely

3 spring onion, sliced thinly green salad, to serve

1 Cook the pasta in a large saucepan of boil­ing well-salted wa­ter, un­cov­ered, un­til just ten­der. When pasta is cooked, drain it through a colan­der. Re­turn to pan.

2 Mean­while, melt but­ter in a large saucepan over medium-high heat. Add flour, cook, stir­ring con­stantly with a wooden spoon, for 1 minute or un­til mix­ture starts to bub­ble. This be­gins to cook the flour. Grad­u­ally stir in milk; cook, stir­ring, un­til sauce boils and thick­ens. Stir in mus­tard, then cheese; stir un­til melted. 3 Tip the pasta into pan with the sauce; stir well. Stir in three-quar­ters of the ham and onion; stir over medium heat un­til hot. Taste, then sea­son with salt and pep­per.

4 Sprin­kle pasta with re­main­ing ham and onion; serve with salad.

Not suit­able to freeze or mi­crowave.

Cheesy mac with ham

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