Delicious Macaroni and Cheese with a tasty brew is one of my favorite ways to stock up on carbs before taking on a half or full marathon. Marathon fueling starts weeks before race day arrives.  Here’s a sumptuous meal to add to your carb-crazed marathon taper menu.

marathon taper beer pasta
Carb loading… 

Mac and Cheese with Ham and Peas:

  1. Preheat your oven to 425 degrees.  Cook a full box of your favorite short pasta to al dente.  Set aside and keep warm.

2.  In a medium saucepan, melt 3-4 T of butter over medium heat.  Whisk in 3 T of all-purpose flour.

3.  Add in about 2 T Dijon mustard and sprinkle with salt and pepper.  Whisk until combined.

4.  Add 2 and 1/2 cups of milk all at once.  Cook and stir until it’s thick and bubbly, then cook and stir for another 2 minutes.

mac and cheese marathon

5.  Remove from heat and add 2 to 3 cups of your choice of shredded cheeses.  Stir to combine into amazing “melty-goodness.”

6.  In a very large bowl, add the cooked pasta, and then mix in 1 cup of frozen peas, and 1 cup of cubed ham.

peas and ham

7.  Add the cheese sauce and stir to combine.  Transfer into a 9×13 baking dish and top with a mixture of:

  • 1 T melted butter
  • 3 T fine dry bread crumbs
  • 3 T grated Parmesan cheese

8.  Bake uncovered for about 15 minutes or until the topping is golden brown. Let this incredible dish stand (if you can) for 10 minutes before serving.

Marathon Taper Mac & Cheese
Mmmm… Happy eating = happy runner.

4 thoughts on “Marathon Taper Mac & Cheese with Ham and Peas

    1. Lisa, Carb loading is still recommended the week before your marathon race. That way, you fill your fuel reserves to capacity for race day. Enjoy!

Thoughts?