Broccoli and Ham Cheesy Rotini Pasta

Recipe by MC Baker
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook your pasta slightly less than al dente, drain and rinse with cold water.
  • Melt butter in a pan and sprinkle in flour. Cook for about two minutes then add milk and whisk to combine.
  • Cook milk mixture (bechamel) on medium low for about 5 minutes until the sauce has thickened and is bubbly. The sauce should have reduced slightly as well. If the sauce is too thick add more milk.
  • Add Monterey jack, Parmesan, mustard, salt and pepper to bechamel. Combine while cheese melts and taste and reseason if necessary (remember it's less salty after combining with the pasta and veggies).
  • Mix pasta, veggies and meat (if using) into the cheese sauce. Pour half of the mixture into an oven-proof container and sprinkle with 1/4 cup shredded cheddar. Layer the other half of mixture and then sprinkle bread crumbs and then cheese on top.
  • Bake at 350 for 30 minutes or until cheese on top is melted and casserole is bubbly.
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