Baked Penne with Ham and Broccoli

This is an updated version of classic macaroni and cheese.

Ingredients:

• 1 cup of chopped ham (you may use the leftovers from the Ham Steak Dinner)
• 8 ounces of whole wheat penne pasta
• 2 cups of chopped broccoli florets
• ½ cup of Italian bread crumbs
• 2 tablespoons of butter
• 3 cups of non-fat milk
• 3 cups of grated Cheddar cheese
• 1 teaspoon paprika

Preparation:
Cook the penne in boiling water according to package directions.
During the last three minutes, add the broccoli.
Drain and leave in the pan.
In another pan, melt the butter.
Add the bread crumbs and stir.
Add the non-fat milk and whisk in the paprika until it is scalding.
Add the cheese and continue to stir until it is smooth and creamy.
Pour the cheese mixture over the penne mixture and toss to coat.
Spray a casserole dish with cooking spray.
Place the penne and cheese mixture in the casserole dish.
Bake at 375 degrees for 25 minutes.



Never miss a post!
Follow me on Twitter as @Dinnermagic.
Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.