Pasta with ham and cheese sauce

Name: Pasta with ham and cheese sauce - Blanduzia P.
Ingredients: 500 g tricolor pasta; 200 g smoked ham; 200 g Prague ham; 300 g cheese; smoked; Edam; Emmental; 50 g butter; 50 g olive oil; 1 red bell pepper; 1 bunch of green onions; 1 glass of milk; a pinch of nutmeg; salt

Pasta/Pizza - Pasta with ham and cheese sauce by Blanduzia P. - Recipia

I first came up with this combination when I wanted to use up some leftover ham and cheese that was losing its patience in the fridge. The cookbook from the library inspired me to create a sauce with milk and vegetables. It's a quick recipe, with no complicated steps, using ingredients that I can easily find, and when combined, they make a hearty lunch. Quick Info Total time: about 35 minutes Servings: 4-6 Difficulty: easy Type: main dish, lunch or dinner Ingredients 500 g tricolor pasta 200 g smoked ham 200 g Prague ham 300 g cheese (smoked, Edam or Emmental can be used) 50 g butter 50 g olive oil 1 red bell pepper 1 bunch of green onions 1 cup of milk A pinch of nutmeg Salt to taste Preparation method 1. Put a large pot of water to boil, add salt, and cook the pasta according to the package instructions. Drain well and set aside. 2. Meanwhile, clean and wash the bell pepper and green onions. Cut the bell pepper into thin strips and the onions into rings. Cut the ham into strips so that it is visible on the plate. 3. In a large skillet, melt the butter along with the olive oil over medium heat. Once heated, add the ham and sauté for a few minutes until it starts to brown slightly. 4. Add the sliced bell pepper and the white part of the green onions to the skillet. Continue to sauté, stirring occasionally, until the vegetables soften a bit. 5. Pour the milk over the mixture, add the cheese cut into slices or cubes, and a little salt. Stir constantly over low heat until the cheese melts completely and the sauce becomes smooth. If it thickens too much, you can add a few tablespoons of milk. 6. Season with nutmeg and add the green part of the onions to taste. 7. Add the hot pasta to the sauce, stir gently to coat evenly, then serve immediately while hot. Why I make this recipe often I prepare it whenever I have ham or cheese to use up and don’t want to spend much time in the kitchen. It’s filling, quick to make, and I can easily vary the vegetables or the type of cheese. It’s perfect for a family meal or for using leftovers from other dishes. Tips and variations Tips - Cheese melts easier if it’s sliced thin or grated. - Don’t let the pasta dry after draining; mix it directly into the sauce. - If you want a thinner sauce, add a bit more milk. Substitutions - Instead of smoked or Prague ham, you can use any type of ham, or even boiled/sauteed chicken breast. - If you don’t have smoked cheese, Edam or Emmental works too, or a mix, depending on what you have on hand. - Olive oil can be replaced with extra butter or another vegetable oil. Variations - You can add other vegetables, such as mushrooms or zucchini, to taste. - For a spicier version, try adding a bit of chili or freshly ground pepper. Serving ideas - They are good freshly made, alongside a simple salad. - You can sprinkle chopped herbs (parsley, dill) on top for an extra touch of freshness. Frequently asked questions Can I use only one type of ham? Yes, if you only have one type, it works fine. The taste will be slightly different, but it will still make a good sauce. Can I use a different type of cheese instead of cheese? You can try, but cheese is the one that melts nicely into the sauce. Other cheeses, like telemea, won’t have the same texture. If I don’t have tricolor pasta, can I use other types? Sure, any kind of short pasta works (penne, fusilli, farfalle). Do I have to add nutmeg? It’s not mandatory, but it gives a pleasant and subtle flavor. If you don’t like it, you can skip it. Can I make the sauce without milk? You can try with a bit of cream or even water, but the taste will be different and the consistency will change. Nutritional values (approximate) A medium serving (out of six) has about: Calories: 600-650 Protein: 25-28 g Fat: 30-35 g Carbohydrates: 60-70 g These values vary depending on the type of cheese and ham used. It’s a fairly filling recipe, with a good supply of protein and fats. Storage and reheating Pasta with cheese sauce is best eaten immediately after preparation. If there are leftovers, they can be stored in the fridge for a maximum of 1-2 days in a sealed container. When reheating, add a little milk and stir gently over low heat to prevent drying out or sticking. The sauce may become thicker after cooling.

Preparation

Boil the pasta in plenty of salted water according to the instructions on the package. Drain the pasta. Clean and wash the vegetables. In butter and oil, fry the diced ham. Add the chopped bell pepper and green onion. Pour in the milk and sliced cheese. Add salt. Mix until the cheese is melted and the mixture is homogenized. Season the sauce with nutmeg and green onion. Serve the pasta with warm cheese sauce.

Pasta with ham and cheese sauce

Preparation

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