Ham, Broccoli, and Cheddar Pasta Bake

• 8 oz pasta (elbow macaroni or penne)
• 1 lb cooked ham, diced
• 3 cups fresh broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 2 cups shredded cheddar cheese (for topping)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly until sauce thickens.
5. 5 Stir in sour cream, salt, pepper, and garlic powder.
6. 6 Combine cooked pasta, ham, broccoli, and 2 cups of cheddar cheese with the sauce in a large bowl.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Top with remaining 2 cups of cheddar cheese.
9. 9 Bake uncovered for 30-35 minutes, or until bubbly and golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• whisk

Variations

• Add sautéed mushrooms for an earthy twist.
• Substitute turkey ham for a leaner option.

Substitutions

• If sour cream is unavailable, use plain Greek yogurt.
• Use broccoli slaw mix for quicker prep.

Pairings

• Steamed asparagus
• Cornbread

Nutrition

Tips

• For a richer flavor, add a splash of mustard to the sauce.
• Cover and refrigerate leftovers for up to 3 days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ