I have an Rachael Ray’s “Tastyapp” on my phone. When I was going through my weekly routine, struggling to find meals, I decided to try something from here. It was actually the first meal I found under the budget friendly area.
We had a ham in the freezer so that covered two meals! Monday night I put the ham in the slow cooker, poured some 7up and brown sugar over the top and cooked for about 3-4 hours on low. I saved the rest for tonights meal. Simple, tasty and covered the veggie area for the kids! It worked!
Here’s what you need:
1lb bowtie pasta
1/4 cup slivered almonds, toasted
1tbsp spicy brown mustard
2 cups milk
1/4 tsp salt and pepper – I used more pepper!
1 cup shredded cheddar cheese
1 box (I used small bag of frozen) brocolli
1/2 pound thickly sliced ham
Pre-heat oven to 350 degrees
In a pot of boiling water, cook the noodles to al dente.
While the pasta is cooking, spread the nuts in a single layer baking sheet. Bake them until lightly toasted and aromatic, about 5 minutes (don’t forget about them).
Place the pot the pasta was cooked in over medium heat with the butter. Sprinkle the flour over the butter and cook for about a minute. Whisk the mustard and milk into the butter-flour mixture and bring to a bubble. Season with salt and pepper, simmer until thickened for 2-3 minutes. Turn the flame (heat) off and add the cheese, stirring until melted and combined.
Add the cooked pasta, broccoli and ham to the pan and stir everything to combine. Transfer the mixture to a casserole dish and sprinkle the almonds over the top. Bake until heated through and bubbly, 12-15 minutes, and serve. We had some garlic, cheese bread with ours.
The best part of this, to me, was the flavor the toasted almonds added to it. Happy the kids liked it…but happier I have leftovers for lunch tomorrow.
Two Girls Cooking.