Ham Macaroni and Cheese
Petite Peas with Shallots
Ingredients
- ½ (12-oz) pkg gluten-free elbow macaroni
- 1 Tbsp butter
- 1 Tbsp olive oil
- ½ (8-oz) pkg cubed ham (see Note)
- ½ onion, chopped
- 1 Tbsp gluten-free all-purpose flour
- 1½ cups milk
- 1½ tsp Dijon mustard
- ½ (8-oz) block sharp Cheddar cheese, shredded
Instructions
- Cook macaroni according to package directions.
- Meanwhile, melt butter with oil in a large saucepan over medium-high heat. Add ham and onion; sauté 5 minutes until ham is browned and onion is tender.
- Sprinkle flour over mixture; cook 2 minutes until foamy. Add milk, mustard, and desired amount of salt and pepper. Bring to a boil; cook 5 minutes until thickened.
- Stir in cheese and macaroni; cook 5 minutes or until thoroughly heated.
Side Dish Ingredients
- 1 shallot, minced
- 1 Tbsp olive oil
- 1 cup frozen sweet peas, thawed
- 2 Tbsp gluten-free chicken broth
- 1½ cups shredded romaine lettuce
Side Dish Instructions
- Sauté shallot in hot oil in a large skillet over medium heat 2 minutes or until tender.
- Stir in peas and broth. Cook 5 minutes or until peas are tender and broth evaporates. Season with salt and pepper to taste.
- Add lettuce, stirring just until lettuce wilts.
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