Ingredients
- 4.5 cups rotini pasta, dry
- 4 cups* broccoli florets – fresh or frozen
- 5 Tbsp butter
- 3 Tbsp flour
- 3 cups milk
- 1 1/2 cup Shredded Sharp Cheddar Cheese
- 1 1/2 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 3 cans of ham
Directions
- Preheat oven to 350º
- Butter 9X13 (3 qt) casserole dish.
- Boil pasta in large pot for 9-11 minutes, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain.
- Melt butter in large pot (can use same pot after rinsing it) on low heat. Stir in flour; cook and stir 2 min. or until smooth and bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly.
- Cook 3 to 5 min. or until thickened, stirring constantly.
- Add cheeses; cook and stir until cheese is fully melted.
- Stir in ham.
- Stir in pasta and broccoli.
- Spoon into prepared casserole dish.
- Bake for 20 min. or until heated through.
Notes
*I use frozen, baby broccoli florets. 1 12 oz bag is approximately 4 cups.