This is defiantly an interesting combination of flavors, but the kids loved it, so that’s always a plus to any recipe. It seriously has the flavor of a Hawaiian pizza but in macaroni and cheese form, I know that may seem weird, but trust me its amazing.
1/2 C Crumble Cooked Bacon
2 C Ham, diced (I used part of a ham steak, but leftover fine)
1 1/2 C Pineapple Chunks, drained
1C + 6T Pizza Sauce (https://junecleaver21stcenturystyle.wordpress.com/2016/03/29/the-best-pizza-sauce/ )
1 C White Cheddar Cheese, shredded (can use mozzarella, swiss or any other cheese you wish)
1 Box Macaroni (can use GF if needed)
3 T Butter
3T Flour (can use GF)
1 C Swiss Cheese, shredded
1 C Mozzarella Cheese, Shredded
2 C Milk
1/2 T Ground Mustard
1/4 tsp. Turmeric (optional)
-Cook pasta per box directions, drain and set aside.
-Cook bacon to crumble, reserve about 1/2 T grease, sauté ham in bacon grease over medium heat for about 7 minutes, set aside.
-Melt butter in medium saucepan over medium low heat, whisk in flour to make roux. Whisk in milk, ensure that all of roux is dissolved. Add in 1 C Pizza Sauce, turmeric and mustard. Slowly add in cheese, allowing to melt some before adding more. Continue to cook and stir often until cheese is well melted. Remove from heat, stir in pasta, ham, bacon and pineapple.
-Place 6T Pizza Sauce in the bottom of 13X9 inch baking pan. Pour macaroni mixture into pan, top with 1 C Cheddar Cheese. Bake 350 degrees for 15 minutes, or until bubbly and cheese is melted.
Allow to rest about 5 minutes before serving. Enjoy!