Ingredients
- Butter or nonstick cooking spray
- 2 boxes ( 18 ounces ) Medium Pasta Shells
- 3 cups milk
- 5 tablespoons Cabot Salted Butter
- 3 slices firm white bread, pulsed into crumbs in processor or blender
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- ½ pound chopped ham chunks
- ¼ teaspoon ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- Several dashes Cholula Sauce
- 16 ounces Cabot Xtra Sharp Cheddar grated (about 4 cups), divided
Recipe Description
Best Mac and Cheese: tender pasta shells filled with a creamy cheesy sauce, chunks of ham and a buttery crunchy top! My Grandma always made Mac and Cheese after the holidays with leftover ham. It’s the best mac and cheese that I have ever had. I recreated Grandma’s recipe using Cabot Sharp Cheddar and buttery bread crumbs. This is a delicious casserole of cheesy Mac and Cheese with ham and a crunchy topping.
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