#150 – Au Gratin Macaroni & Ham with Chocoloate Chip Crumb Cake

hosted by Laverne Diede & Rhonda Fitterer

Au Gratin Macaroni & Ham

  • 5 oz. elbow macaroni
  • 1 Tbsp. butter
  • 1/2 cup chopped onion
  • 1 Tbsp. flour
  • 1 cup milk
  • 1 cup shredded Swiss cheese
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • Salt & pepper to taste
  • 2 cups chopped ham
  • 1 cup thawed peas

Preheat oven to 400 degrees; grease 1 quart casserole dish. Cook macaroni until al dente; drain and set aside. In a sauce pan melt butter; add onion, cook for 1-2 minutes. Add flour to onions, stir until butter is soaked up. Slowly add milk, stir constantly; cook for 1 minute until sauce thickens. Remove from heat; add Swiss cheese; stir until melted, add nutmeg, cayenne pepper, salt and pepper. Stir in ham and peas; add to macaroni. Transfer to casserole dish; bake for 15 minutes until bubbly.

Chocolate Chip Crumb Cake


  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 Tbsp. butter, softened
  • 3/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract


  • 1 cup flour
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 cup mini chocolate chips
  • 1/2 cup butter
  • 2 tsp ground cinnamon

Preheat oven to 350 degrees; coat jelly roll baking sheet with cooking spray. In a large bowl, combine Cake ingredients. Spread evenly on prepared baking sheet. In a medium bowl, combine Topping ingredients using a fork or pastry cutter, until coarse crumbs form. Evenly sprinkle over batter. Bake 15-20 minutes, or until a toothpick inserted in center comes out clean. Let cool before serving.


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