Gluten Free Macaroni Ham Casserole Recipes

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375° F and grease 13 x 9 casserole dish.
• Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
• Drain macaroni and set aside.
• Melt butter in medium saucepan.
• Stir in seasoned salt and pepper; remove from heat and set aside.
• In a large mixing bowl, whisk corn starch into milk until smooth.
• Stir milk into butter mixture and whisk until well-blended.
• Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
• Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
• Combine cheese mixture with macaroni and spoon into prepared pan.
• Top with crunchy topping (recipe below) and reserved shredded cheese.
• Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
• CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

ULTIMATE MACARONI AND CHEESE WITH HAM CASSEROLE

Steps:

• Grate onion, drain juice, set aside. Cube most of Velveeta, shred remaining 2 oz. Put a pot of water on to boil. Heat oven to 350 degrees. Melt 4 tablespoons butter in small dish (for breadcrumbs), and melt 6 tablespoons butter in another large saucepan.
• When butter in large saucepan is melted, sauté onion until golden. Add breadcrumbs to the 4 tablespoons of butter, and stir well, on medium heat, until golden brown (will take a while, keep stirring). When onion is golden, add flour, stir well and cook (while stirring) about 2 minutes. Add dry mustard and Worcestershire sauce. Then add milk gradually, while stirring.
• Cook on medium heat until sauce comes to a boil and thickens, stirring often. Add salt, then cubed Velveeta. Then add all shredded cheddar except 1 ½ cups. When cheese is melted taste to see if more salt is needed. Add ham and stir well. Cook macaroni about 6 or 7 minutes, should still be a little firm. Drain well and add to cheese sauce mixture. Spray a 9 X13 pan with nonstick cooking spray. Fill with cheese macaroni mixture, and spread evenly. Dot top with remaining Velveeta, then mix remaining cheddar with bread crumbs and spread evenly on top of macaroni mixture. Bake at 350 degrees until bubbly 20 to 30 minutes.

HAM, MACARONI, AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Melt the margarine in a saucepan.
• Stir in the flour until well mixed.
• Pour in the milk, stirring until thickened. Stir in 1-1/2 cups of the cheese and mix well.
• Stir ham into the cheese sauce; then stir the cheese sauce into the macaroni in a casserole dish.
• Top with the remaining cheese. Bake for 30 minutes.

CHEESY MACARONI WITH HAM

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook garlic in butter, stirring frequently, until golden. Reduce heat to medium. Stir in flour, salt, mustard and red pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in ham, tomatoes and cooked macaroni.
• Remove from heat; stir in cheese until melted. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter; sprinkle over macaroni.
• Bake uncovered 20 minutes or until browned and bubbly.

GLUTEN FREE MACARONI HAM CASSEROLE

Steps:

• Combine cooked noodles with the ham, soup, 1/2 of the cheese, water and onion. Arrange in a greased 9×13 pan and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Uncover for the last 10 minutes. Simple as that!