Homemade in just 35 minutes, our spin on mac ‘n cheese gets an easy upgrade with veggies and ham.
Serving Size:
4
Active Time:
20 min.
Total Time:
35 min.
Ingredients
- 8 oz. elbow macaroni
- 3 cups small cauliflower florets, 5 oz.
- 2 Tbs. seasoned dry breadcrumbs
- 1 tsp. olive oil
- 1 can (10½ oz.) condensed cream of celery soup
- ¾ cup milk
- 2 Tbs. grated Parmesan cheese
- ¼ tsp. pepper
- 1 cup diced ham, 4 oz.
- 1 cup shredded white Cheddar cheese, 4 oz
- Sliced scallion (optional)
Instructions
- Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. Cook pasta according to package directions until al dente, adding cauliflower during last 2 minutes of cooking time; drain. Meanwhile, combine breadcrumbs and oil; reserve.
- Return macaroni to pot; stir in undiluted soup, milk, Parmesan, and pepper, then ham. Over low heat, cook, stirring occasionally, until heated through, 2 min. Transfer to baking dish. Sprinkle with Cheddar and reserved breadcrumbs. Bake until hot and cheese is melted, 10-15 min. If desired, sprinkle with scallion.
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
