Entree: United States – Macaroni and Cheese

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 6 oz (170 g) macaroni, dry
- 8 oz (227 g) canned ham, diced (usable weight)
- 1 cup (240 ml) milk
- 2 tbsp (28 g) butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (170 g) shredded sharp cheddar cheese
- 1/2 cup (75 g) frozen peas, unthawed
- 4 cups (960 ml) water for boiling pasta
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a medium pot (2–3 qt (2–3 L)) of 4 cups (960 ml) water to a rolling boil over high heat. Add 1 tsp (5 ml) salt (optional) if desired, then add 6 oz (170 g) macaroni and cook uncovered, stirring occasionally, until just al dente per package times (usually 7–9 minutes). Reserve 1/4 cup (60 ml) pasta cooking water, then drain the macaroni and set aside.
2. While pasta cooks, melt 2 tbsp (28 g) butter in a medium saucepan over medium heat. When butter foams, add 2 tbsp (16 g) all-purpose flour and whisk continuously for 1–2 minutes until the roux is bubbly and lightly golden (no raw flour smell).
3. Gradually whisk in 1 cup (240 ml) milk, stirring constantly to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, stirring; cook 3–5 minutes until the sauce thickens to coat the back of a spoon.
4. Remove the sauce from heat and stir in 1 1/2 cups (170 g) shredded sharp cheddar cheese until melted and smooth. If the sauce seems too thick, whisk in up to the reserved 1/4 cup (60 ml) pasta water a tablespoon at a time until desired consistency.
5. Fold the drained macaroni, 8 oz (227 g) diced canned ham, and 1/2 cup (75 g) frozen peas into the cheese sauce. Return saucepan to low heat for 1–2 minutes to warm the peas and ham through; the peas should be bright green and just tender, and the mixture should be bubbling gently.
6. Taste and adjust seasoning with salt, to taste, and black pepper, to taste. Serve immediately, dividing into two bowls.

1. Bring a medium pot (2–3 qt/2–3 L) of 4 cups (960 ml) water to a rolling boil over high heat. Add 1 tsp salt (optional) if desired, then add 6 oz (170 g) macaroni and cook uncovered, stirring occasionally, until just al dente per package times (usually 7–9 minutes). Reserve 1/4 cup (60 ml) pasta cooking water, then drain the macaroni and set aside.
2. While pasta cooks, melt 2 tbsp (28 g) butter in a medium saucepan over medium heat. When butter foams, add 2 tbsp (16 g) all-purpose flour and whisk continuously for 1–2 minutes until the roux is bubbly and lightly golden (no raw flour smell).
3. Gradually whisk in 1 cup (240 ml) milk, stirring constantly to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, stirring; cook 3–5 minutes until the sauce thickens to coat the back of a spoon.
4. Remove the sauce from heat and stir in 1 1/2 cups (170 g) shredded sharp cheddar cheese until melted and smooth. If the sauce seems too thick, whisk in up to the reserved 1/4 cup (60 ml) pasta water a tablespoon at a time until desired consistency.
5. Fold the drained macaroni, 8 oz (227 g) diced canned ham, and 1/2 cup (75 g) frozen peas into the cheese sauce. Return saucepan to low heat for 1–2 minutes to warm the peas and ham through; the peas should be bright green and just tender, and the mixture should be bubbling gently.
6. Taste and adjust seasoning with salt, to taste, and black pepper, to taste. Serve immediately, dividing into two bowls.