Rotini and Cheese with Broccoli and Ham

Rotini and Cheese with Broccoli and Ham Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Serve this creamy dish with a tossed green salad or a fruit salad.

Yield:

6 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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

Note:

Robyn Webb,

March 2003
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