Monday, February 18, 2008
Rotini and Cheese with Broccoli and Ham
Serving Size : 6
4 quarts water
2 cups rotini -- about 8 ozs. pasta
1 package frozen chopped broccoli -- (10-ounce)
1/4 cup all-purpose flour
2 cups skim milk
1 1/2 cups Velveeta Light -- (6 ounces) cubed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup ham -- reduced fat, chopped
Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.