Ham, Broccoli, and Cheddar Pasta Bake

• 8 oz elbow macaroni
• 1 cup diced ham
• 2 cups broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain.
3. 3 In a large bowl, mix cooked macaroni, ham, broccoli, 1 1/2 cups cheddar cheese, soup, milk, and seasonings until well combined.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix breadcrumbs with melted butter; sprinkle over the top.
6. 6 Bake uncovered for 30-35 minutes, until bubbly and golden on top.
7. 7 Sprinkle remaining 1/2 cup cheddar cheese over the top and bake for an additional 5 minutes.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add in cooked peas for extra color and nutrition.
• Substitute ham with cooked chicken for a chicken broccoli bake.

Substitutions

• If cream of chicken soup is unavailable, use cream of mushroom or a homemade white sauce.

Pairings

• Serve with a crisp Chardonnay or a light lager.

Nutrition

Tips

• For extra flavor, sauté broccoli in a bit of olive oil before mixing into the pasta.
• This dish can be assembled ahead of time and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Pairs perfectly with a fresh green salad or garlic bread.

FAQ