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Shells with Cauliflower and Ham
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Prep Time:
30 minutes
Total Time:
50 minutes
Thanksgiving mac and cheese casserole with pasta shells, cauliflower, ham, and creamy cheese sauce. A comforting and satisfying meal.
Ingredients:
  • 7 cups small cauliflowerets (about 1 1/2 lb)
  • 3/4 teaspoon salt
  • 2 1/3 cups uncooked small pasta shells (about 8 oz)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 3 cups 1% low-fat milk
  • 2 cloves garlic, finely chopped
  • 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pepper
  • 3/4 cup diced cooked extra-lean ham
  • 2 slices (1 oz each) whole wheat bread, torn into quarters
  • 2 teaspoons butter, melted
Instructions:
  • Preheat the oven to 400°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • First, in a 3-quart saucepan, bring 8 cups (2 quarts) of water to a boil. Then, add cauliflower and 1/2 teaspoon of salt, and cook for 4 minutes or until tender. Remove the cauliflower using a slotted spoon and place it in a large bowl. Next, bring the cooking liquid back to a boil, add the pasta, and cook for 6 minutes. Finally, drain the pasta and combine it with the cauliflower in the bowl.
  • - In a 2-quart saucepan, whisk together flour and milk. Cook over medium-high heat for about 8 minutes until thickened, stirring frequently. Add garlic. - Remove from heat and stir in cheeses, mustard, pepper, and 1/4 teaspoon salt. - Pour the cheese sauce over the cauliflower mixture and stir in the ham. - Spoon the mixture into a baking dish.
  • Add the bread to the food processor and pulse until coarse crumbs form. Combine the bread crumbs with butter in a small bowl, then sprinkle over the casserole. Bake without covering for 20 minutes, or until golden brown.

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