Recipe: Double Cheese and Macaroni with Ham

DOUBLE CHEESE AND MACARONI WITH HAM

1 cup elbow macaroni, uncooked*
1 tablespoon butter or margarine
1 1/2 cups milk
3 eggs, beaten
1 cup soft bread crumbs, divided use
1 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
1/2 cup julienned strips of ham
1 teaspoon dried minced onion
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter or margarine, melted
paprika (optional)
green bell pepper slices (optional garnish)

Preheat the oven to 325 degrees F. Lightly grease a 2-quart square baking dish; set aside.

In a large saucepan, cook the macaroni in boiling salted water according to package directions; drain well.

Return the macaroni to the saucepan and add the 1 tablespoon butter or margarine. Stir until the butter or margarine is melted.

Add the milk, beaten eggs, 3/4 cup of the bread crumbs, the Cheddar cheese, Swiss cheese, ham strips, onion, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir until all the ingredients are well mixed.

Pour the macaroni mixture into the prepared baking dish. Toss the remaining bread crumbs with the 2 teaspoons melted butter or margarine. Sprinkle the bread crumb mixture over the top of the casserole. If desired, sprinkle with the paprika.

Bake in the 325 degree F oven about 35 minutes or until the casserole is heated through; the mixture will appear set in the center. Garnish with slices of green bell pepper, if desired, and serve immediately.

*Try other shapes of pasta in this recipe such as wagon wheels, corkscrews, ruffles, or bow ties.

From: Barbara Harms
Source: Cooking with Nostalgia II by The South Holland Historical Society, South Holland, Illinois