This recipe is another of our favorites. I usually serve it with garlic bread and a salad (and dessert, of course!) It’s also one of my favorite meals to serve to guests.
- Cook 12 oz. linguini in large pot according to pkg. directions. Drain and return to pot.
- While linguini cooks, melt 2 tbsp. margarine in a medium saucepan over low heat. Stir in 2 tbsp. flour and ½ tsp. salt, adding 12 oz. evaporated milk. Bring to a boil, stirring constantly. Boil and stir one minute. Add 1-1/3 cups water and 1 chicken bouillon cube. Cook over medium heat, stirring constantly, until bubbly and thickened.
- Add 2 cups sauce to linguini and toss until mixed. Spoon linguini mixture into greased 9×13 pan.
- Toss 4 cups chopped ham (I use turkey ham) in remaining sauce; spread over linguini. Sprinkle with grated parmesan (be generous). Bake uncovered at 400 for 20 minutes.