Make Mini Mac and Cheese with Your Easter Leftovers
Got leftovers? From Easter? Here is a great way to use up that Easter ham. Make mini size mac and cheese in a muffin tin. This recipe if from my new book Ciao Italia Family Classics.
Baked Macaroni and Cheese
Makes 12 – 14 servings
2 tablespoons unsalted butter
2 tablespoons flour
Three 12 ounce cans low fat evaporated milk
1 teaspoon dry mustard
Salt to taste
Grinding black pepper
1 pound cooked bow ties, elbow or rigatoni
3 cups grated Swiss, fontina or cheddar cheese
2 1/2 cups cooked ham, cubed
2 cups cooked broccoli florets cut into small pieces (optional)
Melt the butter in a large saucepan over low heat. Stir in the flour and whisk to make a smooth paste; do not let it brown. Over medium heat, slowly whisk in the milk and dry mustard. Continue whisking until the sauce begins to thicken enough to coat a spoon. Do not make the sauce too thick. Add salt and pepper to taste and stir in 2 cups of the cheese until the mixture is smooth. Turn off the heat. Stir in the macaroni, ham and broccoli and mix well. Season again if necessary.
Divide the mixture and fill a grease muffin tin (you may need two).
Sprinkle the remaining cup of cheese evenly over the tops of each one. Cover and bake for 30-35 minutes. Uncover and bake 10 minutes longer or just until the cheese forms a nice brown crust.