Punky’s Mac and Cheese with Broccoli and Ham

Preheat oven to 450F. Bring a large pot of water to boil. Cook macaroni as directed for al dente (the least amount of time listed), using the milk and butter listed.

While the macaroni is cooking, throw a tablespoon of butter into a frying pan and sear the ham steak. Get it warmed and nice and browned on both sides. Remove from the pan and dice up the ham. Set aside.

Wash broccoli; do NOT shake off the water. Cut up broccoli crowns into large bite-sized pieces. Put cut broccoli into a large (gallon) zip baggie, cut 4-5 small slits into one side of the baggie (which will be the top when laid flat) for steam to escape and lay flat in the microwave. Microwave on high for 3 minutes. While broccoli is cooking, quarter and very thinly slice the red onion. Set aside. Crush the bag of croutons.

When macaroni is done, drain and return noodles to the pot and prepare the mac and cheese as directed on box, using the ingredients listed. Add the extra 2 tablespoons milk and 2 tablespoons butter at this point; the mac and cheese should be runny.

Throw in the red onion, shredded cheddar and Parmesan cheeses and stir. Add the ham and broccoli. Season with seasoned salt and black pepper. Stir around to combine.

Thin with milk if necessary. Cover the pot to let the cheeses melt.

In small pot, melt the remaining 3 tablespoons butter. When melted, add the crushed herb croutons and mix until all crumbs are moistened. Pour macaroni mixture into a 13 x 9 baking pan and top with the crouton mixture. Place in the hot oven for 10-15 minutes to warm through and crisp the topping.