Prep: 20 minutes
Bake: 30 minutes
Serves: 6
Ingredients:
- Salt & Pepper
- 8 oz pasta (I used the swirls, the original recipe calls for penne, use your favorite)
- 2 cups chopped broccoli
- 5 Tbs unsalted butter
- 1/2 cup panko (or other course bread crumbs)
- 1/4 cup all purpose flour
- 3 cups low fat milk (recipe says at room temperature, but mine was right out the fridge)
- 1/2 tsp paprika
- 1/8 tsp nutmeg
- 2 cups shredded sharp Cheddar
- 1 cup shredded Gruyere
- 1/4 cup grated Parmesan
- 4 Oz Ham, cut into strips (I used sliced ham from the deli)
- Preheat oven to 375 F, grease a 9x13 casserole dish.
- Bring a pot of salted water to a boil (mine wasn't salted) Add pasta and cook for 7 minutes. Add broccoli; cook until broccoli is tender, 3-4 minutes longer. Drain, rinse with cold water and drain again (I didn't rinse or do the second draining) Pour into casserole.
- In a saucepan over medium heat, melt butter. Remove 1 Tbs from pan and drizzle over panko in a small bowl.
- Add flour to saucepan, and whisk until smooth and bubbling, 1 minute. Slowly whisk in milk. Add paprika and nutmeg, season with salt & pepper. Stir until sauce begins to boil, about 8 minutes. (make sure to continuously stir so the bottom doesn't burn) Remove from heat.
- Stir 1 1/2 cups Cheddar and all of the Gruyere and Parmesan into sauce until smooth. Stir in ham.
- Stir sauce into pasta mixture. Sprinkle with remaining Cheddar and reserved panko. Bake until top browns and sauce bubbles, about 30 minutes.
Per Serving:
623 Calories
63g Fat (20g Sat.)
107 mg Chol
3g Fiber
30g Protein
45g Carbs
860 mg Sodium
Original Recipe from: All You Magazine, Issue 12, December 18, 2009
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