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Categories:
elbow macaroni butter onion garlic green bell pepper cheese pepper Cheddar cheese milk Italian plum tomatoes Cheddar cheese
Viewed: 47 - Published at: 2 years agoIngredients
- 1 (16 ounce) package elbow macaroni
- 1/4 cup butter
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 green bell pepper, chopped
- 4 cups cubed, fully cooked ham
- 4 ounces shredded Monterey Jack cheese
- 4 ounces shredded hot pepper Monterey Jack cheese
- 2 ounces shredded sharp white Cheddar cheese
- 3/4 cup milk, or more as needed
- 4 Italian plum tomatoes, cut into wedges
- 6 ounces shredded sharp white Cheddar cheese
Method
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a Dutch oven over medium heat. Cook and stir onion, garlic, and green bell pepper in melted butter until tender, about 5 minutes.
- Stir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp white Cheddar cheese into onion mixture until well blended.
- Gently stir milk into mixture until casserole is creamy, adding additional milk if needed.
- Stir tomato wedges into casserole. Top with 6 ounces sharp white Cheddar cheese.
- Bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.
