A delightful twist on classic mac and cheese with ham and veggies.
Cook the macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Adding a bit of oil to the boiling water can prevent the pasta from sticking.
In a skillet, sauté the ham and onion over medium heat until the onion is translucent. Add the peas, salt, and pepper, and cook for another 2 minutes. Set aside.
Using a non-stick skillet can make cleanup easier.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually whisk in the milk, cooking until the mixture thickens. Remove from heat and stir in 1.5 cups of the cheese until melted.
Whisk constantly to avoid lumps in the sauce.
Combine the cooked pasta, ham mixture, and cheese sauce in a baking dish. Sprinkle the remaining cheese on top.
Mix thoroughly to ensure even distribution of ingredients.
Bake in a preheated oven at 375°F (190°C) for 15 minutes or until bubbly and golden on top.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve warm and enjoy your creamy ham and veggie macaroni bake.
Garnish with freshly chopped parsley for a touch of color.
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