Ham Macaroni

Press, Volume XCVIII, Issue 28799, 21 January 1959, Page 2

Ham Macaroni

Macaroni cheese is probably one of the most popular of all savoury dishes for luncheon or supper meals. For added interest and nourishment team it up with minced ham and sliced tomatoes for one of the picture book meals which look as glamorous and decorative as they taste. If you havn’t the requisite amount of minced ham, use any kind of minced cold meat and add bacon strips to garnish and add flavour, cooking the dish covered for half the, time, then removing the lid to brown the cheese and crisp the bacon. 2 cups minced ham ilb macaroni 2 onions 3oz butter 3 tablespoons flour 1 pint milk 2 cup fine white breadcrumbs 2 eggs 6oz grated cheese 1 teaspoon mustard Salt and pepper

Chop onions and saute in butter until tender without browning. Blend in flour, then stir in milk and continue stirring until the sauce is boiling. Cook for three minutes. Add mustard mixed with a little milk, a dash of pepper and a pinch of salt. Combine ham and breadcrumbs and mix to a paste with a little of the sauce. Boil half a pound of macaroni in salted water until tender, drain and combine with remaining sauce. Beat one egg through the sauce, and one through the ham mixture. Press half the ham mixture out into a buttered ovenware dish. Combine half the cheese with the macaroni and top with grated cheese. Slice a tomato into rings and arrange along the top over the cheese. If using meat instead of ham, cut rind from bacon and cut into strips. Lay over the cheese. Bake about an hour in a moderately hot oven.