This recipe is taken from the 1991 Milk Calendar. This new version of an old family standby is slightly piquant and uses two kinds of cheese.
- Prep: 20 min
- Cooking: 30 min
- 6 oz (180 g) macaroni
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) all-purpose flour
- 4 cups (1 L) Milk
- 1/4 tsp (1 mL) Tabasco sauce
- 1/2 tsp (2 mL) Worcestershire sauce
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) ground nutmeg
- 2 tsp (10 mL) dry mustard
- 1 1/2 cups (375 mL) Canadian Swiss or Canadian Cheddar cheese shredded
- 3/4 cup (180 mL) grated Canadian Parmesan cheese
- 1 cup (250 mL) frozen peas defrosted
- 4 oz (125 g) cooked ham diced
- 2 cups (500 mL) fresh bread crumbs or 3/4 cup (180 mL) dried bread crumbs
- 1/3 cup (80 mL) butter melted
- 1/2 cup (125 mL) shredded Canadian Swiss cheese
In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente). Drain.
Meanwhile, for the sauce, melt butter in a large saucepan. Whisk in flour. Cook, without browning, 2 to 3 min. Whisk in milk and bring to a boil. Reduce heat. Simmer 5 min. Stir in Tabasco and Worcestershire sauces, salt, pepper, nutmeg, mustard and cheeses.
Pat peas and ham dry with paper towels. Combine with macaroni and stir in sauce. Taste and adjust seasoning if necessary.
Transfer pasta to casserole. Combine ingredients for topping. Sprinkle over macaroni. Bake in a preheat 375 °F (190 °C) oven for 30 min or until hot and bubbling.
Top 5 Nutrients
|Calcium:||60 % / 658 mg|
|Vitamin B12:||81 %|
|Vitamin D:||51 %|