Monday, June 2, 2008

Macaroni and Cheese with Corn and Ham

This is the kind of recipe that can be made in any dimensions. I'm giving it here for 4 hungry adults. For hungry adults you use 2 ounces of macaroni per person, but there will probably be left-overs, which isn't a bad thing. If you don't want to add ham, add an amount of cheese equal to the amount of macaroni. In this version that would be 8 ounces.

8 ounces of macaroni
1 teaspoon salt

1 cup frozen corn

1/2 onion, chopped
1 tablespoon oil
1 tablespoon butter
salt and pepper to taste, and a dash of cayenne if you like
1 heaping tablespoon flour
1 1/2 cups milk, heated up a bit can help, but not necessary
note: if you want the dish saucier increase the milk and flour proportionally. For example: 1 is to 1 1/2 as 1 1/2 is to 2 1/4.

6 ounces shredded cheddar cheese, American, English, or Irish - or more if you like and are feeling cheesey
4 ounces ham, diced

Preheat the oven to 350 degrees.
Put the macaroni on to boil, adding the salt. Cook until au dent.
When done, turn off the heat and put the corn into the water with the macaroni. This step is especially important if using frozen corn, because if you don't heat up the corn it will slow down you cooking time in the oven. Let sit a minute or two to thaw the corn, then drain and put into a 1 1/2 to 2 quart baking dish, or whatever size dish looks like it will accommodate your mac.

While the macaroni is cooking, fry the onion in the olive oil and butter until nice and cooked.
Add the flour, stir about, and heat a minute or two. Slowly stir in the milk, and cook until a nice sauce forms. Add the ham, and then slowly add and stir in the cheese. Pour over the macaroni and corn in the baking dish. Stir in thoroughly, and if you like sprinkle with parmesan cheese to taste. Bake for 15 to 20 minutes.

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