This is a very basic and easy, creamy macaroni and cheese recipe made in one pot on your stove-top in minutes! Perfect for quick lunches or dinners and fun to make too! Add some coleslaw or a small salad and a slice of bread or biscuit and there you have it! One quick scrumptious meal in less than 20 minutes!
8-10 oz (or more) cooked ham, cubed
1 small onion, chopped fine
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons butter
6 oz elbow macaroni
2 1/2 cups chicken broth
1 1/2 cups milk
1 teaspoon prepared Dijon mustard
1 cup frozen peas and carrots
2 cups sharp cheddar cheese, finely shredded
Kosher salt, to taste
½ teaspoon fresh cracked pepper
2 tablespoons chopped flat-leaf parsley & sliced tomato (optional)
In a large skillet combine onion, garlic, olive oil & butter. Warm over low heat, stirring occasionally, until the veggies soften and turn golden. Add ham to warm & lightly brown.
Add chicken broth, milk, Dijon, peas and carrots to the mixture. Bring to a full boil and add uncooked macaroni. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more broth if you prefer your macaroni less al dente. As the liquid reduces in the skillet a small amount of sauce will form. Remove from heat and stir in shredded cheese, mix thoroughly until cheese melts and becomes creamy. Transfer to a large serving bowl or divide among 2 to 4 dishes. Top with sliced tomatoes, chopped parsley & fresh ground pepper. Better than boxed any day of the week!