Creamy Stovetop Mac & Cheese with Broccoli & Ham
Servings: 4
Ingredients
- 8 ounces ridged elbow macaroni
- 2 cups small broccoli florets
- 2 tablespoons olive oil
- 7 ounce ham steak, diced
- 2 tablespoons flour
- 1 cup low sodium vegetable stock
- 4 ounces GO VEGGIE Lactose Free Cheddar Shreds
- ¼ cup GOVEGGIE Vegan Classic Plain Cream Cheese
- 5-6 dashes hot sauce (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the directions on the package, adding the broccoli to the pot 4 minutes before the pasta is done cooking.
- Reserve 1 cup of the cooking water, then drain.
- While the pasta cooks, prepare the sauce.
- Heat the olive oil in a medium saucepan.
- Add the ham and cook 2-3 minutes, or until lightly browned and heated through.
- Use a slotted spoon to transfer the ham to a plate, leaving the oil in the pan.
- Reduce the heat to medium and whisk the flour into the oil to form a thick paste.
- Let cook 1 minute, whisking constantly. Slowly whisk in the stock. Simmer 5 minutes.
- Stir in the cheddar shreds little by little, allowing them to melt completely.
- Stir in the cream cheese and add the hot sauce, if using. If the sauce is to thick, stir in some of the pasta water to help thin it out.
- Stir in the cooked pasta, broccoli, and ham.
- Season to taste with salt and additional hot sauce.Recipe by: Healthy Delicious