Ingredients
The following ingredients have 6 Servings
- 1 pound rotini, penne or elbow pasta, dry
- 1 cup yellow onion, diced
- 2 tablespoons garlic, minced
- 2 cups ham, cubed
- 2 cups Italian-blend shredded cheese
- 1 cup milk
- 1 cup half and half
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Instruction
- Preheat the oven to 375°F.
- Bring 4 quarts of water to a boil. Add rotini, reduce heat to medium and cook for 8 minutes until al dente. Drain and set aside.
- Sauté onion in olive oil over medium-high heat until slightly caramelized. Add garlic and sauté until fragrant.
- Combine half and half, milk, cheese, mustard, salt and pepper in a medium saucepan.
- Simmer milk and cheese mixture over low heat until the cheese is melted, stirring continuously.
- Place the cooked pasta into a 8-inch by 11-inch glass baking dish, sprayed with nonstick cooking spray. Sprinkle diced ham over pasta.
- Pour cream sauce over pasta and ham; toss lightly to coat.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10-15 minutes until cheese is browned and bubbling.
- Remove from oven to let sauce thicken for 5 minutes, then serve. Allow to cool slightly, as cheese sauce will be very hot.
