Broccoli-Ham Macaroni

From Taste of Home



Ingredients:
1-1/2 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1 large onion, finely chopped
1 cup cubed fully cooked ham
1 medium sweet red pepper, chopped
2 tablespoons butter, divided
1/3 cup all-purpose flour
4 cups fat-free milk
2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese
1/4 cup minced fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Directions:
Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.

In a large saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).

In a small skillet, melt remaining butter; stir in bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Comments:
I altered the recipe a little bit in that I just cooked the broccoli in the same water as the pasta, I left out the red pepper and all the butter, and cut the amount of cheese sauce in half. All in all, pretty good. Not too cheesy and a nice ham surprise in every bite.