Boil the pasta in a large sauce pan with 1tbs of salt for about 11 minutes or done to your liking. Drain and pour into a 9x13 casserole dish coated with non-stick spray.
Pre-shred your cheese and make the cheese sauce using the recipe in this book while the pasta is cooking. Add the cheese sauce to the hot pasta in the casserole dish. Stir in the ham and warmed tomatoes, if using.
Pre-heat the oven to 350. Top the mac and cheese casserole with bread crumbs or French fried onions if desired, then sprinkle the last cup of shredded cheese on top of the bread crumbs. Bake for about 30 minutes or until the top is browned and the casserole is bubbling.
You can add more or less cheese to the sauce. If it gets to thick slowly add milk until you get your desired consistency. You can use different types of cheese not just cheddar. Experiment with swiss, gouda or any other good melting cheese. NEVER use preshredded bagged cheese.
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