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Broccoli-Ham Macaroni

 

1 1/2 cups uncooked elbow macaroni
4 cups frozen broccoli florets
1/2 large onion, finely chopped
1/2 sweet red pepper, chopped
1 cup fully cooked ham, chopped in small cubes
3 tablespoons butter, divided
1/3 cup all-purpose flour
4 cups milk
2 1/2 cups shredded cheddar cheese (or a combination of cheddar and swiss)
1 to 2 teaspoons dried parsley
2 teaspoons spicy brown mustard
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning blend
1/4 teaspoon ground black pepper
1/4 cup fine dry bread crumbs

 

Cook macaroni according to package directions.

Meanwhile thaw and warm broccoli in microwave.

In a large saucepan, saute the onion, ham, and red peppers in 2 tablespoons of butter
until vegetables are 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(s), parsley, mustard, and seasonings until blended and cheese is melted.
Drain macaroni and stir in the warm broccoli. Mix in cheese sauce.
Transfer to a greased 2 qt baking dish (careful! the dish will be full!)

Melt remaining butter and mix in bread crumbs.
Sprinkle over macaroni mixture.

Bake, uncovered at 350 for 25 to 30 minutes or until heated through.

 

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