This is a perfect casserole to make when your kids are having friends over I have discovered, too. Not many parents use this old school method of cooking anymore, even though the kids love it. Every time we have a house full of kids, I toss one of these babies in the oven, and everyone fills right up on it. I don’t think I’ve had anyone turn it down yet. Try it the next time you have kids in your house and see for yourself! Check out what they are saying about this recipe over at Recipe Lion:
“Chances are you are familiar with a perennial childhood favorite: Macaroni and cheese. I know it was one of my favorites as a child and still is, as a matter of fact, and it seems to hold universal appeal for kids everywhere.”
If you’re looking for a way to sneak some protein into your kid’s diet, this is perfect!
Ingredients
12 ounces whole grain elbow macaroni (dry)
12 ounces 1/2-inch diced ham, such as Farmland
1 can Hunt’s fire-roasted diced tomatoes, drained
1 medium onion, chopped
10 slices Kraft provolone cheese
10 slices Kraft American cheese
Instructions
Preheat oven to 325F degrees.
Cook macaroni according to package directions; drain.
Spray a 9×13-inch baking dish with cooking spray and spread half the drained macaroni in the bottom.
Scoop on half the onions and half the tomatoes, dolloping evenly over the surface of the macaroni.
Scoop on half the ham.
Layer the provolone on top of that.
Put the rest of the macaroni as a second layer; put the rest of the onions, tomatoes, and ham on top of that.
Top with the American cheese slices (be sure to unwrap them!!) and cover the pan with tented aluminum foil. It helps to spray the foil (underside only) with cooking spray also to help avoid sticking.
Bake for 30 minutes, covered, at 325F degrees.
Remove the foil and bake another 10 minutes. You can also broil for a minute or 2 to brown up the cheese a bit.
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Quick Tip: Shell pasta or rotini noodles make this casserole extra interesting.
Thanks again to Recipe Lion for this traditionally tasty recipe.
