Macaroni and Ham au Gratin

Macaroni and Ham au Gratin
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Servings: 8
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1 package of Tour Eiffel Chopped Cooked Ham (400 g)
454 g macaroni of your choice (1 package)
284 ml cream of mushroom (1 can)
6 white mushrooms, quartered
250 ml milk (1 cup)
4 sprigs fresh thyme
500 g grated yellow cheddar (1 lb)
500 g grated white cheddar (1 lb)
30 ml bread crumbs (⅛ cup)


  1. Preheat oven to 190 °C (375 °F).
  2. In a large pot, boil pasta for half the time suggested on the package.
  3. Meanwhile in a large bowl combine the soup, mushrooms, milk, thyme, half the yellow and white cheddar, and the chopped ham. Add the cooked pasta and stir well to coat.
  4. Pour mixture into a large, greased, pyrex-type baking dish. Cover with the remaining cheese and top with bread crumbs. Bake in oven for 30 minutes.
  5. Let stand for a few minutes before serving.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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