Ham and Cheese Macaroni Bake With Peas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cooking Light March 2008 Ingredients:
1 lb uncooked medium elbow macaroni |
1 1/2 cups chopped lean ham |
1 1/2 cups frozen peas |
cooking spray |
1/2 cup finely chopped onion |
3 cups 2% low-fat milk |
1 cup shredded reduced-fat extra sharp cheddar cheese |
1 cup shredded swiss cheese |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon ground red pepper |
white bread |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 400°.
2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.
3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer.
4. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.
5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl.
6. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.
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