Mac & Cheese!
What’s not to like about Mac & Cheese! After all, it’s a staple of American families. But this one is a favorite that my mother and I used to make together when we just needed some comfort food. I like this version because it has ham and stewed tomatoes in it that make it a real meal. I also use Quinoa rather than wheat pasta to get some more protein in there. Serve some cornbread along with it and you’re all set.
NOTE: These measurements are approximate, you can vary things according to taste and the quantity you need.
- 3-4 C Cooked Organic Quinoa elbow pasta
- 1 Can Organic Stewed Tomatoes
- 1 1/2 C Ham, cooked and chopped or shredded into smaller pieces (and most likely leftover from a previous meal)
- 1/2 Medium Onion, coarsely chopped
- 3-4 C Organic Cheddar Cheese
- Whole Milk
- 4 oz Butter
- Salt & Pepper to taste
Cook Quinoa until al dente, drain and put in a large bowl. Add chopped onions, stewed tomatoes, ham and mix. Pour half into the bottom of a casserole dish.
Grate Cheddar Cheese, and sprinkle half on top of pasta in casserole dish. Add the rest of the pasta mixture and set aside.
Melt butter in medium sauce pan on low heat. Add flour to make a rue, then add milk to make a white sauce, cooking over medium heat until flour is thoroughly done. Pour over pasta and add the remaining grated cheese on top. Bake in a 350° oven for 30 minutes or until liquid is bubbly. Cool about 5 minutes before serving.