This is a recipe that we had in a recipe book, and then changed it so much it is now our own recipe. So here it is.
Scalloped Macaroni and Ham
- 1 lb dried elbow macaroni
- 1 medium onion, chopped
- 4 Tbsp non-dairy margarine
- 4 Tbsp all-purpose flour
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 3 Cups milk alternative (I've done both soy and almond with favorable results)
- 2 Cups diced Ham
- 1 Cup Frozen Peas
- 1 1/2-2 Cups bread crumbs
- 3 Tbsp non-dairy margarine, melted
- salt
- onion powder
- garlic powder
- cayenne pepper
2) Cook the macaroni until tender, but still firm (al dente). Drain well.
3) While the pasta cooks, in a saucepan cook onion and 4 Tbsp margarine until onion is see through. Stir in flour, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Stir in a dash of salt, cayenne pepper, onion powder, and garlic powder. (Very important do not add these earlier and cook them in the sauce, stir in after done.)
4) Stir in ham, peas, and macaroni. Transfer mixture to a large casserole dish. (Can mix it all in the casserole dish if your pan is not large enough.)
5) Mix together breadcrumbs with 3 Tbsp melted margarine and 3/8 tsp cayenne pepper. Sprinkle over top of casserole. Should cover the entire thing.
6) Bake uncovered at 350 degrees F for 30 minutes.
7) Enjoy!
This is a favorite with children and adults alike. The cayenne pepper gives enough flavor for adults without so much heat that kids complain.
