Things I have learned from my mother:
Kate Middleton isn’t the only one who was a beautiful princess on her wedding day. I grew up with this picture, and I always thought my mother looked like a fairy tale princess. (Still do!)
And okay, maybe we had some help from our spouses. (We may have fallen down on the sensible shoes/same outfit part, although we still have time on that one. I think they both own black Converse sneakers.)
3. Always make about three times as much food as you are actually going to need for a holiday dinner. You never know who is going to show up, and this way everyone gets to leave with leftovers. And even with that, you are still going to have leftovers of your own. Which is why we were still eating Easter ham many days after the Peeps were all gone, and why this recipe comes in so handy if you ever find yourself in a similar situation.
What we are basically talking about here is a macaroni and cheese recipe that has been spiffed up by using pretty farfalle pasta, also known as bowties, and by tossing in some – you guessed it – leftover ham. I always cut it into nice little julienne slices to make it just as fancy. If you want to get all healthy on me you could toss in some peas or some spinach or even some asparagus (that noise you here in the background is the red-headed teenager shouting NOOOOOOOOOOO!!!!!).
Anyway, while the pasta is cooking, you stir up a simple cheese sauce of butter, flour, milk and shredded cheddar (as always, I love the Cabot cheddar best of all), and when the pasta is cooked, stir everything together. Sprinkle with a little parmesan and pop it in the oven until it is just a little golden on top. By the time you are finished eating, you’ll wish you had just a little more leftover ham.
Well, there’s always next year. Right, Mom?
- 8 ounces bowtie pasta, cooked and drained
- 1/2 stick butter
- 1/4 cup flour
- 1/4 teaspoon fresh ground pepper
- 2 cups whole milk
- 1 1/2 cup shredded cheddar cheese
- 4-6 ounces cubed cooked ham
- 1/4 cup shredded Parmesan cheese
- Melt butter in a large saucepan over medium heat. Whisk in flour and pepper until smooth. Whisk in milk and bring to a boil. Add cheddar and stir until melted.
- Turn off heat and stir in cooked pasta and ham.
- Transfer to greased baking dish and scatter parmesan on top.
- Bake at 350 for 20 minutes. Let cool for 5 minutes and serve.
Recipe adapted from Allrecipes.com