Boil the pasta in a large pot with 1 tbs of salt for about 11 minutes or done to your liking. Drain and pour the pasta into a non-stick sprayed 13x9 casserole dish.
Pre-shred your cheese and make the cheese sauce using the recipe in this book while the pasta is cooking. Put the can of tomatoes in a small bowl and heat until warm in the microwave. Add the cheese sauce to the hot pasta in the casserole dish. Stir in the ham and warm 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 cup of cheddar cheese on top of the 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 thick, slowly add milk until you get your desired consistency. You can use different types of shredded block cheese; experiment with any good melting cheese. Never use pre-shredded bagged cheese, but you can use it for the topping if you must.
This picture is from leftover Stovetop Mac and Cheese that I added 1 batch of cheese sauce and diced up one ham steak. I'll freeze it and add the bread crumbs and extra cheese during the last 20 minutes of re-heating.
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