All right, guys. The Christmas countdown is truly on.
Is anyone doing a Christmas dinner this year? We’re still planning on it in an effort to make this abnormal year feel (a little) more normal. I didn’t get to cook for Thanksgiving so I’m pretty excited to whip some stuff up for our fam!
Hopefully you don’t already have your meal planned, but even if you do, I had to drop this recipe just in case you’re looking for one more addition.
This dish comes from my mom, who typically makes this Mac & Cheese for special occasions. Like the holidays. Or to drop off at someone’s house when they need a pick me up. Because she 100% does things like that. And who doesn’t love a creamy, hot bowl of cheesy, cheesy noodles (and ham)?!
So even if you do already have your Christmas spread set, why not give this a try?! Your family will thank you and I swear it makes for some goOoOod leftovers.
Have a wonderful holiday break, everyone. And happy cooking!
(Best) Mac & Cheese
Equipment
- Large stock pot
- 13×9" baking pan
Ingredients
- 12 oz. rigatoni
- 8 tbsp. butter
- 1/2 yellow onion, diced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. all purpose flour
- 3-1/2 c. whole milk
- 3 c. cheddar cheese, shredded
- 1 lbs. turkey ham or ham steak, diced (optional)
Instructions
- Preheat oven to 350ºF. In a large stock pot, cook rigatoni as directed on package. Drain and set noodles aside. Spray 13×9" baking pan with cooking spray; set aside until ready to use.
- In the same stock pot, over medium heat, melt butter. Add onions, salt, and pepper, and saute until soft.
- Add flour, stirring until the mixture is pasty and bubbly. Add milk, stirring to combine, and mixture begins to boil. Remove from heat. Stir in cheddar cheese and stir until melted. Add in the cooked pasta and ham, stirring to coat thoroughly. Transfer mac and cheese to baking dish.
- Bake for 30 minutes or until bubbly. Serve immediately.
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