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Rotini and Cheese with Broccoli and Ham

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 3/4 cups)
Serve this creamy dish with a tossed green salad or a fruit salad.

Ingredients

  • 4 quarts water
  • 2 cups uncooked rotini (about 8 ounces corkscrew pasta)
  • 1 (10-ounce) package frozen chopped broccoli
  • 1/4 cup all-purpose flour
  • 2 cups fat-free milk
  • 1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup chopped reduced-fat ham

Nutrition Information

  • calories 288
  • caloriesfromfat 15 %
  • fat 4.7 g
  • satfat 2.5 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 19.1 g
  • carbohydrate 42.6 g
  • fiber 2.6 g
  • cholesterol 23 mg
  • iron 2.5 mg
  • sodium 937 mg
  • calcium 296 mg

How to Make It

  1. Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.

  2. While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.

  3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.