MACQUICHE

MACQUICHE
From Darlene

Serves 8 (Good for when you have an over-abundance of zucchini in your garden!)

MACQUICHE

4 cups whole-wheat macaroni
3 TBSP butter, divided
2 cups sliced carrots
2 cups diced zucchini
1/2 cup sliced green onions
1 large clove garlic, pressed or minced
1 cup diced ham
1/2 cup grated Parmesan cheese
1 tsp salt
1 cup 2% milk
2 cups half-and-half
3 eggs
2 cups shredded sharp Cheddar cheese
2 cups shredded Mexican-blend cheese

Preheat oven to 350 degrees. Cook macaroni in unsalted water to al
dente. Drain and allow to cool to room temperature. Melt 1 1/2 TBSP
butter to medium-sized skillet over medium heat. Add carrots and saute
for 1 minute. Melt remaining butter in same skillet with carrots; add
zucchini and saute for another minute. Add green onions and garlic and
saute for another 30 seconds. (Veggies will be crisp-tender.) Stir in
ham, Parmesan and salt. In large bowl, combine veggie-ham mix with
macaroni and cups of Cheddar and Mexican cheeses (mixed together),
reserving the other cup for topping.

Spoon macaroni mixture into buttered 9 X 13 pan. Beat eggs and combine
with milk and half-and-half. Pour over macaroni mix. Bake 30 minutes
and sprinkle remaining cheese evenly over top of casserole. Bake until
knife blade inserted in center shows only a little thickened custard
(about 10 more minutes or so). Serves 6-8.