Skillet Macaroni and Cheese with Ham and Peas
This pasta dish combines smoky ham, sweet peas, and a smooth cheese sauce, creating a satisfying meal made with pantry staples!
Servings: 6
Equipment
Ingredients
- 3 ½ cups water plus more as needed
- 1 (12 ounce) can evaporated milk well shaken, and divided
- 12 ounces small shaped pasta about 3 cups
- ½ teaspoon kosher salt plus more to taste
- 1 teaspoon cornstarch
- ¼ teaspoon dry mustard
- ¼ teaspoon cayenne pepper optional
- 8 ounces ham diced into ½ inch pieces
- 1 cup frozen peas
- 8 ounces extra sharp white cheddar cheese grated (about 2 cups)
- 8 ounces Monterey Jack cheese grated (about 2 cups)
- 3 tablespoons (1 ½ ounces) unsalted butter cut into ½ inch dice
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- In a 12-inch non-stick skillet, bring the water, 1 cup of the evaporated milk, and salt to a simmer over medium-high heat. Add the pasta and cook, stirring frequently, until the pasta is almost tender, about 8-10 minutes.
- In a separate medium bowl, whisk the remaining ½ cup of evaporated milk, cornstarch, dry mustard, and cayenne pepper, if using. Add the mixture to the skillet, and simmer until slightly thickened, about 1 minute. Stir in the diced ham and peas.
- Remove the skillet from the heat and stir in the cheddar and Monterey Jack cheese. Stir in the butter until smooth and creamy, and season with salt and freshly ground black pepper. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in a freezer-safe container in the freezer for up to 2 months. Reheat over a low heat or low power in the microwave to avoid overcooking the peas.
Nutrition
Calories: 767kcal | Carbohydrates: 58g | Protein: 42g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1388mg | Potassium: 507mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1116IU | Vitamin C: 11mg | Calcium: 592mg | Iron: 2mg
