Serves 4
1 c. uncooked elbow macaroni
1 T olive oil
4 c. broccoli stems & pieces (I used a frozen bag)
1/4 c. (1/2 stick) butter or margarine
1/4 c. all-purpose flour
1 1/2 c. milk
2 1/4 c. grated Parmesan or Romano cheese, divided
2 t. Dijon-style mustard
1/2 t. black pepper
1 c. diced baked ham or prosciutto
1/4 c. Italian-style bread crumbs
1. Grease large baking dish. Cook pasta according to package directions; drain and rinse. Toss with oil. Spoon into a large bowl.
2. Preheat oven to 400°F. Place broccoli in large saucepan; add about an inch of water and cover. Cook broccoli over medium heat until tender, about 5 minutes; drain and rinse with cool running water. Add broccoli to pasta in bowl.
3. In another pan, melt butter over medium heat; stir in flour. Cook, stirring, about 2 minutes. Whisk in milk, 2 c. Parmesan, mustard and pepper; fold in ham. Add sauce to pasta and broccoli; mix well. Spoon pasta mixture into prepared dish. Sprinkle with bread crumbs and remaining 1/4 c. Parmesan. Bake until bubbly, about 25 minutes.
One hint that I learned, when doing the butter & flour process, make sure you have all the involved ingredients measured out and waiting so that you don’t have to stop, otherwise you could have a lumpy mess.
This recipe is so good and is great leftover also. Enjoy!
Posted by mysimplelife 