New Macaroni And Cheese Casserole
A creamy, cheesy casserole with rigatoni, peas, and ham, perfect for a comforting family dinner with a savory blend of flavors and textures.
Ingredients
Instructions
- Preheat oven to 350°F.
- Prepare macaroni according to package directions, then drain and return to the pot.
- In a large skillet, heat salad oil over medium heat. Add chopped onion and cook until soft.
- Sprinkle flour over the onions and cook, stirring, for 1-2 minutes.
- Gradually whisk in milk, salt, and pepper, and cook until the sauce thickens.
- Stir in shredded mozzarella cheese until melted and smooth.
- Add frozen peas and cooked diced ham to the sauce.
- Combine the sauce mixture with the cooked macaroni.
- Transfer everything to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the cheese sauce. If you don't have mozzarella, cheddar or a blend of your favorite cheeses can work well. To add extra flavor, try incorporating garlic powder or a pinch of nutmeg into the sauce. For a veggie boost, mix in chopped spinach or diced bell peppers, similar to variations in American recipes.
Serving Suggestions
Serve this delicious macaroni and cheese casserole alongside a crisp green salad or some garlic bread for a complete meal. It pairs beautifully with 5 Layer Hot Dish for a comforting family dinner. For a fun twist, add some cooked bacon or sausage on top before serving for added flavor and texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish and cover with foil to prevent drying out; heat in a 350°F oven until warmed through, about 20 minutes. You can also microwave individual portions, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of New Macaroni And Cheese Casserole contains roughly 738 calories, with 12g protein, 82g carbohydrates, and 41g fat. It is an excellent source of protein (25% of the Daily Value), iron (24% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2067mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this macaroni and cheese casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, then cover and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.
What can I use instead of frozen peas?
If you don't have frozen peas, you can substitute with other frozen vegetables like corn or diced broccoli. Fresh vegetables can also work well; just ensure they are pre-cooked slightly before adding them to the casserole to ensure they are tender by the end of baking.
Can I freeze the macaroni and cheese casserole?
Yes, this casserole freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).