April 20, 2003 – What are the three most common dishes on Virgin Islanders' Easter dinner tables? My guess would be ham, broccoli, and macaroni and cheese. Once you've had your fill and the leftovers abound, these three items combine to make a delicious later-in-the-week casserole.
The recipe for a Ham, Broccoli and Macaroni and Cheese Casserole made out of leftovers from your Easter feast is simple. Simply cut up pieces of baked ham into bite-sized pieces. Chop cooked broccoli into florets. Heat leftover macaroni and cheese so it's easy to stir with a spoon. Then, stir ham and broccoli into the seasoned macaroni and cheese.
The possible variations on this recipe are endless. You can use cooked, chopped turkey rather than ham. Also, mixed vegetables, peas and carrots, or a broccoli, cauliflower and carrot combination in place of the broccoli.
If you were one of many who enjoyed your Easter brunch or dinner at a restaurant or at the home of family or friends, you still can enjoy this casserole using the recipe below. It taste every bit as good made from scratch!
Ham, Broccoli and Macaroni and Cheese Casserole
2 cups uncooked elbow macaroni (about 7 oz.)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 cup milk
2 cups shredded or cubed cheddar cheese
1 cup broccoli florets, cooked crisp-tender
1 cup cooked ham, cut into bite-sized pieces
Pre-heat oven to 375 degrees.
Cook macaroni in boiling salted water for 10 to 12 minutes, or until tender. While macaroni is cooking, melt butter in a large saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Reheat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Add broccoli and ham; blend well.
Pour mixture into an ungreased 2-quart casserole. Bake uncovered for 20 to 25 minutes or until bubbly.
Makes 6 servings. Per serving: 354 calories, 23 gms fat (59 percent fat calories), 78 mg cholesterol, 554 mg sodium.

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