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Ham & Cheddar Pasta


  • 16 ounces campanelle or other short pasta
  • 1 cup cubed cooked ham
  • 3 tsp olive oil
  • 6 scallions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1 ½ cups milk
  • ¼ tsp salt
  • ¼ tsp ground red pepper
  • 8 ounces cheddar cheese, shredded
Preheat broiler. Cook pasta according to package directions.
Meanwhile cook ham in 1 tsp. of oil in large ovenproof, nonstick skillet over medium-high heat until browned, 3 minutes; remove from skillet and set aside.
Cook scallions and garlic in same skillet in remaining oil 1 minute; stir in flour and cook 1 minute. Whisk in milk, salt and pepper and cook, whisking often, until mixture is slightly thickened, 2 minutes.
Reduce heat to low and add 1 1/2 cups of cheese; whisk until cheese is melted. Remove skillet from heat and stir in ham and pasta. Sprinkle mixture with remaining cheese and broil until bubbly and browned, 1 to 2 minutes.

Makes 10 servings

Source : Redbook May 2002

Very much like macaroni and cheese, nothing is better according to #3! This was easy to put together. I’m not sure I’m crazy about the campanelle noodle style. The original recipe seems to call for deli meat, which would be very tasty. I had cubed ham in the freezer already, so that’s what we went with. This pasta had a very good flavor and made for a filling dinner for me and the boys.

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