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1
Preheat oven to 450F.
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2
Bring a large pot of water to boil.
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3
Cook macaroni as directed for al dente (the least amount of time listed), using the milk and butter listed.
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4
While the macaroni is cooking, throw a tablespoon of butter into a frying pan and sear the ham steak.
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5
Get it warmed and nice and browned on both sides.
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6
Remove from the pan and dice up the ham.
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7
Set aside.
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8
Wash broccoli; do NOT shake off the water.
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9
Cut up broccoli crowns into large bite-sized pieces.
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10
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.
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11
Microwave on high for 3 minutes.
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12
While broccoli is cooking, quarter and very thinly slice the red onion.
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13
Set aside.
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14
Crush the bag of croutons.
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15
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.
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16
Add the extra 2 tablespoons milk and 2 tablespoons butter at this point; the mac and cheese should be runny.
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17
Throw in the red onion, shredded cheddar and Parmesan cheeses and stir.
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18
Add the ham and broccoli.
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19
Season with seasoned salt and black pepper.
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20
Stir around to combine.
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21
Thin with milk if necessary.
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22
Cover the pot to let the cheeses melt.
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23
In small pot, melt the remaining 3 tablespoons butter.
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24
When melted, add the crushed herb croutons and mix until all crumbs are moistened.
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25
Pour macaroni mixture into a 13 x 9 baking pan and top with the crouton mixture.
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26
Place in the hot oven for 10-15 minutes to warm through and crisp the topping.
