Creamy Mac N Cheese with Ham and Tomatoes

Creamy mac n cheese with ham and tomatoes from a socal garden center.


  • No-Stick Cooking Spray
  • 8 ounces dry large elbow macaroni, uncooked
  • 1 can (14.5 oz each) Petite Diced Tomatoes, drained
  • 1/2 teaspoon baking soda
  • 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups chopped fully cooked lean ham
  • 1/8 teaspoon ground black pepper


  1. Preheat oven to 375°F. Spray 8×8-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.
  2. Meanwhile, melt margarine 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.
  3. Bake, uncovered, 20 minutes or until lightly browned.

6 servings

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