Instructions

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large stock pot over medium heat, add butter and onion. Cook for 5 minutes until onion is translucent.
3. To the onion and butter mixture, add flour and stir well to incorporate. Cook for 2 minutes, then add milk, stirring well again. Cook over medium heat, stirring often, until mixture comes to a simmer. Simmer for 2-4 minutes, or until thickened.
4. Remove from heat and add ground mustard, 1 ½ tsp of the seasoned salt, black pepper and all cheese minus 1 cup of the shredded cheese which will be used for garnish. Stir or whisk well until smooth.
5. Add ham, edamame and bell pepper. Set aside.
6. Boil pasta for 2 minutes less than box instructions indicate.
7. Strain pasta, reserving 1 cup of pasta cooking liquid.
8. Add pasta to large stock pot with cheese/ham/edamame sauce. Stir well.
9. Add some pasta cooking liquid if needed so the sauce is not too thick. It will continue to cook during the bake time, so it needs to be a bit looser to start.
10. Spray a 9×13 pan with cooking spray. Add cheese sauce covered pasta mixture. Sprinkle reserved shredded cheese on top. Sprinkle with ½ tsp seasoned salt.
11. Bake for 25 minutes. For a browned top, broil on high for 2-4 minutes until top of mac and cheese is browned. Serve warm. Makes 6-10 servings

Notes:

For make-ahead preparation, simply prepare the casserole up to the point of baking, cover with foil for up to 24 hours, then bake at 350 F for 40 minutes, when ready. For freezer preparation, cover the unbaked casserole with plastic wrap, pressing it to the surface so air will not come between the plastic and the casserole. Cover tightly with aluminum foil as well, and freeze. When ready to bake, remove casserole from freezer, remove foil and plastic wrap, re-cover with foil and bake at 350 F for 1 hour and 10 minutes, covered with foil, then remove foil and broil for a couple of minutes to brown cheese. Serve warm.