Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
8 ounces dry large elbow macaroni, uncooked
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1/2 teaspoon baking soda
3 tablespoons Fleischmann's® Original-stick
3 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded sharp Cheddar cheese (2 cups = 8 oz)
2 cups chopped fully cooked lean ham
1/8 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 333 mg | 33% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 66 mg | 22% |
| Total Fat | 22 g | 34% |
| Iron | 3 mg | 14% |
| Calories | 469 kcal | 23% |
| Sodium | 1060 mg | 44% |
| Protein | 26 g | 52% |
| Saturated Fat | 10 g | 50% |
| Sugars | 4 g | 0 |
| Vitamin C | 4 mg | 7% |
Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions, omitting salt. Combine drained tomatoes and baking soda in medium bowl; set aside.
Meanwhile, melt Fleischmann's in large saucepan over medium-low heat. Stir in flour until smooth. Gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham and pepper. Transfer to prepared baking dish.
Bake, uncovered, 20 minutes or until lightly browned.
Creamy Mac 'n Cheese with Ham and Tomatoes
