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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this in a magazine. I haven't tried it yet, but it seemed really good, so I thought I would post it. Ingredients:
salt |
8 ounces elbow macaroni |
4 cups broccoli florets, cut into bite-size pieces |
1 lb cubed ham (or boneless ham steaks, cut into 1/2 inch cubes) |
2 tablespoons milk, plus 1 cup |
2 tablespoons flour |
1 tablespoon butter |
1 1/2 cups cheddar cheese, shredded |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and boil until the noodles have 5 minutes left to cook according to package directions. Add the broccoli and ham; continue cooking until the pasta is al dente and the broccoli is bright green and crisp-tender. Drain.
2. While the pasta cooks, make the sauce: Combine 2 Tbsp milk with the flour and whisk in the remaining 1 cup milk, stirring constantly. Continue stirring until the sauce is the consistency of heavy cream, 2 to 3 minutes. Remove from heat, and stir in the cheese until the sauce is smooth again.
3. Toss the pasta mixture with the sauce, and serve. (To reheat, add a little milk to loosen the sauce.).
4. Optional Topping: Transfer the macaroni and cheese to a baking dish coated with cooking spray. Combine 2 Tbsp melted butter with 1/3 cup bread crumbs and grated parmesan cheese. Sprinkle the mixture on the pasta. Bake at 450 degrees until the topping is golden, 3 to 5 minutes.
5. You can also replace the ham with chicken or swap the broccoli with peas or you can just leave it plain.
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