January 4, 2014

Ham and Veggie Mac and Cheese

I haven't posted a recipe in a while.  This one turned out really good and used up a lot of what we had on hand.

1/2 tablespoon olive oil
1 1/4 cups elbow macaroni
1 1/2 cups shredded sharp cheddar cheese
3 cheese slices (ran out of shredded cheddar and wanted to make sure it was nice and cheesy)
3 cups diced ham (leftover from a whole ham cooked yesterday)
1 can cream of mushroom soup
2 tablespoon butter
1 tablespoon garlic salt
Miscellaneous Veggies - 1/2 cup frozen diced green peppers, 1 medium onion chopped up, 1/2 bag frozen broccoli, 1/4 cup cauliflower
1 can corn, drained

Heat oil in a pan on the stove.  Saute onion till tender.  While onion is cooking, add macaroni to boiling pot of water and cook until done.

Add the rest of the vegetables into the pan with the onion and stir.  Cook until vegetables are all heated through.  Add cheese, cream of mushroom soup, butter and garlic salt.  Continue to stir occasionally and cook until cheese and butter is melted.

Made 8 1-cup servings.  Would be great with a salad and side of garlic bread. Although, I served it by itself.  Between dinner and packing it in Mr. R's lunch for tonight, it's already gone.

This recipe would be very versatile: instead of ham, try left over chicken, any type of veggies would do or different types of pasta.

It wasn't exactly low fat though, 8 weight watchers points plus per 1 cups serving. I should have figured that out before I ate 2 servings.

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