Ranch Ham 'n' Cheese Pasta Recipe
- 1 package (16 ounces) Daily Chef Penne Rigate
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup fat-free milk
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic salt
- 1 teaspoon salt-free lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon dill weed
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 1 cup (8 ounces) reduced-fat sour cream
- 2 cups cubed fully cooked lean ham
- 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese. Yield: 10 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Ranch Ham 'n' Cheese Pasta(12)
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we made this tonight. My 13 yr old picked out the recipe fm the Comfort Food Diet cookbook. I let her cook it since it was simple enough... and we had all the ingredients. She was proud of herself and we all enjoyed it. Quick and easy too!! Very good... thanks!!
This dish is a hit every time I make it! I think people love it because of the dill in it. It's perfect to feed a lot of people.
I was pleasantly surprised by this recipe. It was GOOD! I was expecting another boring mac and cheese recipe, but this is far from it. Perfect !
Very good recipe. It makes a lot so plan on several people or you can freeze for future use.
flavor was good texture was off, but i used half penne and half macroni. it was what i had.
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