I thought this might taste like macaroni and cheese with ham thrown in but it didn’t. I’m not sure why but it had a different flavor – delicious! And this is likely to be a kid pleaser, too. Serve it with a green salad and call it a meal.
- 8 ounces bowtie pasta
- ¼ cup butter
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups milk
- ½ teaspoon prepared mustard (1)
- 2-1/2 cups shredded Colby cheese (2)
- 4 ounces cooked ham, julienned (3)
- ¼ cup grated Parmesan cheese
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large saucepan over medium heat, melt butter. Sauté garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
Pour into a 2-quart baking dish (4). Sprinkle with Parmesan.
Bake 20 to 25 minutes, or until bubbly and golden.
(1) I omitted. I don’t like mustard.
(2) I used Colby/jack.
(3) I actually increased this recipe by half. I would have doubled it but I only had 12 ounces of pasta. I used 16 ounces of diced ham.
(4) Since I increased the recipe by half, I used a greased 9×13 pan.
(5) If you wanted to decrease the amount of cheese, you could. It’s plenty cheesy.
from All Recipes Magazine, February/March 2014
More great recipes are available in the Recipe Index.