 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (16-oz.) package uncooked cellentani (corkscrew) pasta |
3 tablespoons butter |
1/4 cup all-purpose flour |
4 cups milk |
1 cup (4 oz.) shredded sharp cheddar cheese |
1 (10-oz.) block sharp white cheddar cheese, shredded |
1 (3-oz.) package cream cheese, softened |
1/2 teaspoon salt |
2 cups chopped cooked ham |
2 cups coarsely chopped assorted roasted vegetables |
1 1/4 cups crushed round buttery crackers |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 400°. Prepare cellentani pasta according to package directions.
2. Meanwhile, melt 3 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in 1 cup sharp Cheddar cheese and next 3 ingredients until smooth. Remove from heat, and stir in ham, vegetables, and hot cooked pasta.
3. Spoon pasta mixture into a lightly greased 13- x 9-inch baking dish. Stir together crushed cracker crumbs and 2 Tbsp. melted butter; sprinkle over pasta mixture.
4. Bake at 400° for 25 to 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
|
|