Wednesday, December 11, 2013

Cheesy Shells & Ham Bake

Quick and easy, this Cheesy Shells & Ham Bake is a great way to use up leftover ham, or buy some pre-packaged cubed ham pieces. Either way it's delicious and a family-friendly quick supper.

Ham is one of the most versatile meats since it goes with just about anything, from Lentil Soup to 15-Bean and Ham Soup and Broccoli Cheese Soup

What do you need to make Cheesy Shells and Ham Bake?
  • Shell pasta or any shape pasta you have on hand
  • Butter
  • Flour
  • Milk
  • Ground mustard (can omit)
  • Processed cheese such as Velvetta
  • Cheddar cheese
  • Ham pieces cubed

2 cups shell pasta (or any small pasta you like)
4 tbsp. butter
4 tbsp. flour
2 tsp ground mustard (can omit)
2 cups milk
2 cups cubed processed cheese such as Velvetta
2 cups shredded sharp cheddar cheese (plus more to sprinkle over top)
1 cup ham, cubed
*optional - add 1 cup broccoli florets or green peas if desired

Preheat oven to 350. 
Cook pasta in boiling, salted water until just done - you want them to be slightly under-cooked. Drain and rinse immediately with cold water to stop cooking process. Let sit in colander in cold water while you continue with recipe.

Melt butter in large saucepan, stir in flour and whisk until smooth. Stir in ground mustard and add milk, whisking to make smooth. Over medium high heat, stir in Velveeta and continue stirring off and on until cheese is melted. Lower heat to medium-low and stir in shredded sharp cheddar cheese; continue stirring until cheese is melted and sauce is smooth. Remove from heat.

Drain pasta and mix into cheese sauce; stir in cubed ham pieces. Pour mixture into a 2 quart casserole dish sprayed with cooking spray. Sprinkle top with more shredded cheddar cheese.

Bake 350 for 30-40 minutes or until bubbly around edges and cooked through. Let sit 5 minutes before serving.

Servings: 4-6


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