Ham Mac & Cheese Casserole: Easter Leftovers Upgrade

0:00It's April 1st. I'm Cory with the story. This is Vancouver News today, driven by AI. Easter Ham is a holiday staple for so many families, just like Turkey at Thanksgiving. That smoky, glazed, spiral-sliced version leaves tons of leftovers perfect for sandwiches or creative meals the next day. My go-to move is chopping up two cups of that ham and stirring it into a creamy mac and cheese casserole. It serves six to eight using one pound of pasta like rotini or fricilli, mixed with cheeses like sharp cheddar and colby jack for that gooey pull. For a lighter twist, swap in fat-free milk and evaporated milk to cut calories or toss and leftover veggies like broccoli or peas to sneak in some. Green. The Dijon mustered as a sharp kick without overpowering the savory ham. Start by cooking the pasta, then make a roux with two tablespoons butter and a quarter cup flour. Whisk in one cup whole milk, a 12 ounce evaporated milk, one cup half and half, the cheeses mustered, salt and pepper.

1:03Fold in the ham, pour into a buttered 13 by 9 inch dish. Top it with one cup crushed cornflakes, a quarter cup grated parmesan and one tablespoon melted butter. Bake at 350 degrees for 30 minutes until golden and bubbly. Let it stand five minutes and dig in for the ultimate comfort food. Upgrade!