Broccoli-Ham Macaroni Recipe

4 13 15
Broccoli-Ham Macaroni Recipe
Broccoli-Ham Macaroni Recipe photo by Taste of Home
Publisher Photo

Broccoli-Ham Macaroni Recipe

Read Reviews
4 13 15
Publisher Photo
Creamy and cheesy, this dressed-up version of mac and cheese provides all the goodness of comfort food without the extra fat. —Nancy Latulippe, Simcoe, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 1-1/2 cups uncooked elbow macaroni
  • 4 cups fresh broccoli florets
  • 1 large onion, finely chopped
  • 1 cup cubed fully cooked ham
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon butter
  • 1/3 cup all-purpose flour
  • 4 cups fat-free milk
  • 2-1/2 cups shredded reduced-fat cheddar cheese
  • 1/4 cup minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted

Directions

Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
In another saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).
Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Broccoli-Ham Macaroni in Taste of Home April/May 2010, p55

Nutritional Facts

1-1/3 cups: 389 calories, 16g fat (10g saturated fat), 57mg cholesterol, 734mg sodium, 39g carbohydrate (14g sugars, 3g fiber), 27g protein.

  • 1-1/2 cups uncooked elbow macaroni
  • 4 cups fresh broccoli florets
  • 1 large onion, finely chopped
  • 1 cup cubed fully cooked ham
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon butter
  • 1/3 cup all-purpose flour
  • 4 cups fat-free milk
  • 2-1/2 cups shredded reduced-fat cheddar cheese
  • 1/4 cup minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  1. Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
  2. In another saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).
  4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Broccoli-Ham Macaroni in Taste of Home April/May 2010, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli-Ham Macaroni

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
robbrd User ID: 1292786 269714
Reviewed Jul. 20, 2017

"We had this for dinner tonight. My red pepper was rather large so between the red pepper and the onion, there was flavor from those. This wasn't necessarily a recipe where people went for seconds but it was okay. On a positive note, the sauce was nice because it wasn't heavy."

MY REVIEW
kbullard User ID: 6675995 176647
Reviewed Dec. 29, 2013

"I keep coming back to this favorite!"

MY REVIEW
MadT User ID: 2584563 110846
Reviewed Mar. 27, 2013

"One word-Yum!"

MY REVIEW
Mrs_T User ID: 941931 191086
Reviewed Mar. 22, 2013

"I served this as a main dish, with homemade baked beans and coleslaw on the side. I am eating wheat-free, so made this with brown-rice macaroni and I eliminated the bread-crumb topping. In fact, I was running out of time, so I didn't even put this in the oven at all .... just served it nice and hot from the skillet. This did seem a bit bland at first, but all it really needed was some salt to taste. Then the flavors came together nicely and it was even better the next day."

MY REVIEW
dsicard User ID: 1455080 211672
Reviewed Apr. 10, 2012

"OOPS!!!! I misspelled "garlic" in previous posting. it definitely doesn't need a "k" at the end......"

MY REVIEW
dsicard User ID: 1455080 146798
Reviewed Apr. 10, 2012

"very good side dish! I didn't have bread crumbs; therefore, I chose to use crushed ritz crackers. "DELISH" served with grilled pork chops & garlick cheese toast. Great meal. TOH -- you are the best"

MY REVIEW
[email protected] User ID: 1708908 105134
Reviewed Jul. 7, 2011

"I agree that the recipe was a bit bland,but you have to go by your own taste. I added some part skim ricotta, hot sauce,salt and pepper to taste. Recipes are a canvas. Sometimes the original is just right, other times you have to improvise and use it as a base. BTW, I added the broccoli to the macaroni while cooking and used only one other pan for the vegetables and sauce. I melted and mixed the breadcrumbs in my measuring cup. Not at all as much clean up as some have said. Very good base recipe and easy to build on."

MY REVIEW
Toni51 User ID: 3872187 146797
Reviewed Mar. 24, 2011

"It was just okay, and not worth making again. "

MY REVIEW
ashjoankahl User ID: 4663483 171770
Reviewed Aug. 11, 2010

"This was very good and my 3 year old loved it. I added double the garlic powder, pepper and topped with double the bread crumbs. Recipe would have been too bland for me as is."

MY REVIEW
mehalv User ID: 4612167 191085
Reviewed Apr. 29, 2010

"This was good. Surprisingly relatively healthy for as comforting and indulgent as it seems. It made A LOT!"

Loading Image