Ingredients
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1 1/2 cups diced sharp cheddar cheese, divided
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2 cups uncooked elbow macaroni
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3/8 cup butter
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1/2 cup flour
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1 3/4 cups milk
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1/2 cup sour cream
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1/2 cup grated parmesan cheese
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1/2 teaspoon salt
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1 teaspoon pepper, freshly ground
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1 teaspoon dry mustard, freshly ground, if possible
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4 ounces mozzarella cheese, cut into strips
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1 cup ricotta cheese
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1 (15 ounce) can peeled tomatoes, drained and quartered
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1 cup diced ham
Instructions
- Preheat oven to 350º.
- Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
- In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.
- Toss macaroni with remaining Cheddar cheese, the mozzarella cheese, ricotta cheese, tomatoes, and ham. Pour sauce over this macaroni mixture and mix thoroughly.
- Bake, uncovered, for about 1 hour, or until bubbly and brown.