Kay's Hamy Cheesy Macaroni

Kay's Hamy Cheesy Macaroni

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Kay Tilley


This was suppose to be made with hamburger meat, though all I had was left over baked Ham.
So I tried it with Ham and it instantly became a Family~Favorite side-dish!


★★★★★ 2 votes

15 Min
20 Min


  • 2 c
    ham chunks
  • 1/2 c
    chopped green onion
  • 1
    bag large elbo macaroni
  • 1/2 c
    sour cream
  • 1 can(s)
    evaporated milk
  • 2 Tbsp
    margarine or butter
  • 2-3 dash(es)
  • 1/2 box
    velveeta (lg.) or whole med. box

How to Make Kay's Hamy Cheesy Macaroni


  1. I like to use left over baked ham. I cut in chunks or bite size pieces, but not diced or chopped. I sat it aside.
  2. In sauce pan, bring salted water with a little cooking oil to a rolling boil.
    Next pour in 1 bag Elbo Macaroni and bring to another boil.
  3. When macaroni is tender, drain, then return to sauce pan and add margarine, sour cream, chopped greens of onions. Let cook on low heat for about 10 minutes.
  4. In either microwave or another sauce pan, melt Velveeta with can milk.Careful to not let it scarch.
  5. When cheese has all melted, turn off heat. I find it best to do over heat, so I can keep stirring until I get it to the consistancy I want.
  6. In the macaroni pot, add the ham chunks and stir through mixture.
  7. Last pour the cheesy milk over all of the mixture. Fold over with a wooden spoon to allow the sauce to flow through the mixture. A wooden spoon keeps the mixture from brusing or spliting the pasta.
  8. Now it is ready to serve. Sometimes I grate garlic toat or Italian Bread Crumbs to the top. Though that is optional.
    Eat and Enjoy~

Printable Recipe Card

About Kay's Hamy Cheesy Macaroni

Course/Dish: Pasta Sides
Hashtag: #yummm

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