Hawaiian Macaroni & Cheese
Topping and Filling
4 tablespoons butter, melted
1 cup bread crumbs
1 cup chopped macadamia nuts, minced
2 cups diced pineapple
1 tablespoon olive oil
1 cup sweet onion, diced
1 1/2 cups ham cut in 1/2 inch cubes
Sauce and Pasta
2 cups pasta cooked according to package directions
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
1 cup water
2 tablespoons butter
1 pound Velveeta Cheese
Preheat oven to 375 degrees
Directions for Topping and Filling
In a small bowl, combine the butter, bread crumbs and macadamia nuts. Set aside.
Spread out the pineapple evenly on a baking sheet.
Roast until it just starts to caramelize, approximately 20-30 minutes, stirring once or twice.
Remove from oven and set aside. Leave oven on.
While the pineapple is roasting, heat olive oil in a sauté pan over medium heat.
Add the onions, reduce heat to medium-low and cook until caramelized, about 20-25 minutes.
Increase the heat to high and add the ham and roasted pineapple.
Briefly sauté and toss to combine. Remove from heat and set aside.
Directions for Sauce and Pasta
In a large sauce pan, combine cornstarch, mustard, salt and pepper.
Stir in evaporated milk, water and butter.
Cook over medium heat stirring constantly until mixture starts to bubble.
Cook for another minute making sure to scrap the bottom of the pan as you stir.
Lower heat and add cheese. Stir until melted.
Remove from heat and add pasta.
Fold in ham mixture.
Mix well and pour into a greased 9×13 baking pan.
Top with breadcrumb mixture.
Bake for 20-25 minutes until bubbly and a light brown color.
Let stand a few minutes before serving.