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Easter leftovers?

April 11, 2013

So how was Easter Sunday this year? Did you have a goodly gathering – enough to consume all of the Easter ham,? Or do you have tasty leftovers in the freezer waiting (but not too long) for several sandwiches OR another meal?Ham leftovers

Maybe this is a good time to pass along a fabulous stove­­-top Macaroni and Cheese recipe I discovered not long ago in my trusty Joy of Cooking. The dish is made from “scratch” but is oh soooooo easy and very tasty. If your kids love mac and cheese, toss in some of that left-over ham and steam a fresh veggie as a side-dish and you’ll join them on this one.


4-6 main course servings; 8 side-dish servings

Very creamy and very cheesy. The size of the pot is essential in this recipe – it must be big for the sauce to thicken correctly. If you do not have a 7 qt. pot, you can cook the pasta in any pot, then prepare the cheese sauce and finish the dish in a 12 inch skillet.

Bring to a rolling boil in a large pot:

12 c. water

1 T salt

Add and cook just until tender:

2 c. elbow macaroni (8 ounces)

Drain and return to the pot. Add:

4 T butter, cut into small pieces

Stir until well blended. Add and stir together until smooth:

One 12-ounce can evaporated milk

12 ounces extra-sharp Cheddar cheese, grated

2 large eggs, lightly beaten

1 tsp. dry mustard dissolved in 1 tsp. water

¼ tsp salt                                  pepper to taste

Set the pot over very low heat, and stirring constantly, bring the mixture to the first bubble of a simmer, 5-10 minutes. Sauce should thicken noticeably. This may take several minutes. Increase the heat slightly if the sauce is still soupy, but watch it very carefully. Do not overheat, or the sauce will curdle. Serve immediately. If you are not ready to serve, remove the pot from the heat, cover the surface with plastic wrap, cover the pot and let stand at room temperature.

My notes:

  •  I love using a variety of pasta shapes: penne, bow tie, medium shell…
  •  I have found that I can make a little more pasta than the 8 ounces. You should definitely experiment with the amount.
  •  If I don’t have sharp cheddar, I use medium and add a little parmesan.
  • Depending on the crowd, I up the amount of dry mustard and add a little garlic and onion powder.


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