Ingredients
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1 (8 ounce) box elbow macaroni
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1 1/2 cups cooked ham, diced
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1/2 small onion, chopped
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vegetable oil cooking spray
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1 cup frozen green pea, thawed
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1/4 teaspoon salt
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons all-purpose flour
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2 cups milk
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2 cups cheddar cheese, shredded
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1/4 teaspoon ground black pepper
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1/8 teaspoon ground red pepper
Instructions
- Prepare pasta according to package directions. Drain and keep warm.
- Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
- Melt butter in a large saucepan or Dutch oven over medium-low heat.
- Whisk in flour until smooth.
- Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
- Stir in 1 1/2 cups cheese, stirring until melted.
- Stir in cooked pasta and ham mixture.
- Sprinkle with remaining 1/2 cup cheese. Serve immediately.