Ham Mac & Cheese

Mac & cheese is one of my absolute favorite comfort foods. Ask my mom. When most brides are nervously pacing the halls of their home, I was scarfing down my mom's special, homemade mac & cheese.

Any time I see a recipe for mac & cheese, I need to try it. It's not a want--it's a need. I have to make it, mostly to compare it to my favorite family recipe. And while the old family mac & cheese is still my absolute favorite, this is definitely a close second. Leave yourself a lot of time for this one--it took about an hour start to finish. But boy, is it worth it!

What's Needed:
1 1/2 C. dried elbow macaroni (I used 3/4 C. macaroni and 3/4 C. wheat macaroni)
3 C. broccoli florets (I used frozen)
1 ham steak, cooked and then cubed
1 1/2 C. milk (fat-free to reduce points)
4 1/2 tsp. cornstarch
1/4 tsp. black pepper
1 1/2 C. cubed Cheddar cheese
1/2 C. soft bread crumbs (I used Italian seasoned)
1 T. butter or margarine, melted

1. Preheat oven to 350. Cook macaroni according to package directions, adding broccoli and bell pepper for the last 2 minutes of cooking; drain.

2. While the macaroni is cooking, start your sauce. In a small saucepan, stir together milk, cornstarch, and black pepper. Cook and stir until thickened and bubbly. Add Cheddar cheese; stir until melted.

3. Add macaroni mixture and cooked ham steak to a very large bowl. Stir sauce into macaroni mixture. Spoon into an ungreased 9x13-inch baking pan.

4. Bake, covered, for 20 minutes. In a small bowl, combine bread crumbs and butter. Uncover casserole; sprinkle with bread crumb mixture. Bake about 15 minutes more or until bubbly and crumbs are lightly browned.

Makes 6 servings

Husband's Grade: A+
PointsPlus: 9 (for 1/6 of the casserole)

Inspired by: Better Homes & Gardens: 9x13 The Pan That Can

Weekend Edition: Ham & Swiss Crepes

I have never had savory crepes before in my life. I was a little nervous about the idea. Crepes to me are supposed to be sweet and served at breakfast. After making this recipe by Rachael Ray, however, I was pleasantly surprised that they are just as good for lunch or dinner.

What's Needed:
1/2 C. all-purpose flour
Coarse salt
3 eggs, beaten
3/4 C. fat-free milk
2 T. brandy
2 T. melted unsalted butter
Coarse black pepper
Vegetable oil, for cooking crepes (I used a non-fat cooking spray)
2 C. shredded Swiss cheese (I used Swiss-Guyere shredded mix)
1/2 lb. thinly sliced Black Forest Ham, chopped into ribbons

1. Crepe batter: combine flour and pinch of salt in a bowl. Make a well in the center. Add to the well: the eggs, milk, brandy and whisk to combine. Stir in melted butter. Cover the batter and set aside for 20 minutes.

2. After the twenty minutes has passed, preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat.

3. Let the crepe brown on one side (about 1 minute). Turn the crepe with a rubber spatula, lifting up the edges. Then use a knife to help flip it over (this is a tough step. No need to worry about your crepes being picture perfect. They're being eaten, after all).

4. Scatter cheese and ham on top. Season with salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt.

5. Transfer the crepe to a plate. Cover with foil to keep warm. Repeat this until all the batter is gone (about 7 more times). Serves 2 crepes per person (4 servings total).

MY Grade B+ (I still prefer the sweet to the savory crepes)
PointsPlus: 9 points (2 crepes)

Giving Credit Where Credit Is Due: 365: No Repeats--A Year of Deliciously Different Dinners by Rachael Ray