Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 3

Serve this creamy dish with a tossed green salad or a fruit salad.

Robyn Webb
Recipe by Cooking Light March 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

288 calories; calories from fat 15%; fat 4.7g; saturated fat 2.5g; mono fat 0.6g; poly fat 0.4g; protein 19.1g; carbohydrates 42.6g; fiber 2.6g; cholesterol 23mg; iron 2.5mg; sodium 937mg; calcium 296mg.
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