Description
Six portions of ham-and-pea cheddar pasta casserole.
Ingredients
Scale
- 12 ounces Dry penne
- 12 ounces Fully cooked ham, diced
- 1 1/2 cups Frozen peas
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 1/2 cups Whole milk
- 1 1/2 cups Shredded sharp cheddar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 375°F. Cook 12 oz penne just shy of package tenderness; drain. Grease a nine-by-thirteen-inch dish and combine pasta, 12 oz diced fully cooked ham and 1 1/2 cups peas.
- Melt 3 tbsp butter in a saucepan, whisk in 3 tbsp flour and cook one minute. Gradually whisk in 2 1/2 cups milk and simmer until lightly thick. Off heat stir in 1 cup cheddar, 1 tsp Dijon and 1/4 tsp pepper.
- Pour sauce over pasta mixture and stir. Sprinkle remaining 1/2 cup cheddar, bake about 20–25 minutes until bubbling and reheated ham/casserole center reaches 165°F.
- Stand five minutes, then divide into six provisional portions. Test sauce coverage, pea tenderness and ham saltiness.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: pasta 8–10 minutes, sauce about ten, oven 20–25 and five-minute stand; some tasks overlap.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: One sixth of a nine-by-thirteen-inch dish