Asparagus And Ham Mac And Cheese Recipes

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MAC AND CHEESE WITH ASPARAGUS AND PEAS



Mac and Cheese with Asparagus and Peas image

This mac and cheese is made entirely on the stovetop and highlights the delicious combination of bacon, asparagus and peas. The addition of cream cheese helps to keep the sauce creamy and smooth.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 slices thick-cut bacon, chopped
2 scallions, sliced
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon mustard powder
Freshly ground pepper
8 ounces small pasta shells (about 2 cups)
1/2 pound thin asparagus, trimmed and cut into 1-inch pieces
2 ounces cream cheese
1/4 cup grated Parmesan cheese
1 1/2 cups shredded Monterey Jack cheese
3/4 cup frozen peas, thawed

Steps:

  • Bring a pot of salted water to a boil. Cook the bacon in a Dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate.
  • Add the scallions to the Dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water.
  • Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet.
  • Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens.

Nutrition Facts : Calories 610, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 78 milligrams, Sodium 901 milligrams, Carbohydrate 60 grams, Fiber 4 grams, Protein 27 grams, Sugar 10 grams

ASPARAGUS AND HAM CASSEROLE



Asparagus and Ham Casserole image

I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup finely chopped celery
1-1/2 teaspoons lemon-pepper seasoning
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

CHEESY HAM AND ASPARAGUS BAKE



Cheesy Ham and Asparagus Bake image

Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.

Provided by bettina

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 12

Number Of Ingredients 12

1 ½ cups chopped cooked ham
½ cup chopped onion
¼ cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
8 eggs
2 cups milk
1 cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon dried tarragon
¾ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
  • Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
  • Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 12.1 g, Cholesterol 148.1 mg, Fat 11 g, Fiber 0.9 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 535.9 mg, Sugar 3 g

MAC 'N' CHEESE WITH HAM



Mac 'n' Cheese with Ham image

This hearty and comforting casserole features ingredients that everyone loves. It has a satisfying homemade flavor.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 package (7 ounces) elbow macaroni
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon dried parsley flakes
3/4 teaspoon ground mustard
1/4 teaspoon pepper
2 cups 2% milk
1 package (16 ounces) process cheese (Velveeta), cubed
2 cups cubed fully cooked ham
1 package (10 ounces) frozen cut asparagus, thawed
1 jar (6 ounces) sliced mushrooms, drained
3 tablespoons dry bread crumbs

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, parsley, mustard and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted., Drain macaroni; add to cheese sauce. Stir in the ham, asparagus and mushrooms. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 576 calories, Fat 31g fat (17g saturated fat), Cholesterol 103mg cholesterol, Sodium 1759mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 2g fiber), Protein 32g protein.

OVEN BAKED ASPARAGUS-HAM MAC AND CHEESE



Oven Baked Asparagus-Ham Mac and Cheese image

Try this cheesy Oven Baked Asparagus-Ham Mac and Cheese. Forceful flavors collide in this Oven Baked Asparagus-Ham Mac and Cheese.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 3

1 pkg. (12.34 oz.) CRACKER BARREL Oven Baked Sharp Cheddar Macaroni & Cheese Dinner
1 cup chopped fresh asparagus spears
4 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner in large saucepan as directed on package, adding asparagus to the boiling water for the last 3 min. Stir in ham.
  • Spoon into 1-1/2-qt. baking dish sprayed with cooking spray; sprinkle with Toasted Breadcrumbs.
  • Bake 10 min. or until sauce is bubbly and breadcrumbs are lightly browned.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 12 g

ASPARAGUS AND SWISS MACARONI AND CHEESE



Asparagus and Swiss Macaroni and Cheese image

This mac and cheese with whole-grain pasta, Swiss cheese and asparagus is a comfort food that will literally make you feel better. Studies have shown that the folic acid found in asparagus is a natural mood booster, as is the Vitamin D in Swiss cheese and milk. Whole-grain pastas increase your body's release of serotonin, the ultimate happy hormone.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray
Kosher salt
1 pound whole wheat penne
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups vitamin D fortified 1-percent milk
2 cups shredded Swiss cheese
1/4 teaspoon ground nutmeg
Freshly ground black pepper
2 bunches raw asparagus, bottom trimmed 2-inches and cut into 1 1/2-inch pieces (4 cups)
10 slices Swiss cheese
1 cup panko or regular breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F. Move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
  • In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil. Add the penne and cook 2 minutes less than the package directions, stirring occasionally. The pasta will be slightly underdone. Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside. Drain the pasta into a colander. Return the pasta to the pot and set aside.
  • Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the flour and cook for 3 to 4 minutes, whisking constantly. Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes. Add the shredded cheese and whisk until smooth, the sauce will be very thick. Add the nutmeg and season with some salt and pepper.
  • Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well. Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices. Cut the remaining 2 tablespoons butter into 1-inch cubes. Sprinkle the panko over the cheese slices, and top with the butter cubes. Bake until the top is golden brown and crisp, 20 to 25 minutes. Remove from the oven and cool for 10 minutes before serving.

HAM AND ASPARAGUS SPAGHETTI CASSEROLE



Ham and Asparagus Spaghetti Casserole image

We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.-Kea Fisher, Bridger, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 17

1 package (16 ounces) spaghetti, broken into thirds
2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
1 cup milk
1/2 cup chicken broth
1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onion
2 teaspoons prepared mustard
2 teaspoons minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/2 cup shredded cheddar cheese
3 cups cubed fully cooked ham

Steps:

  • Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 307 calories, Fat 15g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 530mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

ASPARAGUS AND HAM MAC AND CHEESE



Asparagus and Ham Mac and Cheese image

This Italian-style mac and cheese is enhanced with asparagus and cooked ham.

Provided by TINATED

Categories     Ham Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

1 stick butter
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
12 ounces wide egg noodles
3 cups whole milk
1 egg
2 tablespoons all-purpose flour
¼ teaspoon freshly ground black pepper
3 cups shredded Italian cheese blend, divided
¾ cup finely grated Parmesan cheese, divided
4 ounces cooked ham, diced
⅔ cup Italian-seasoned bread crumbs
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish with 1 teaspoon butter.
  • Bring a large pot of salted water to a boil; cook asparagus until tender yet firm to the bite, 2 to 3 minutes. Remove asparagus from the pot, reserving the water.
  • Cook noodles in the reserved water from asparagus until tender yet firm to the bite, 6 to 8 minutes. Drain.
  • Whisk milk, egg, flour, and pepper together in a bowl; stir in 2 cups Italian cheese blend and 1/2 cup Parmesan cheese, ham, and asparagus. Add noodles and toss to coat; transfer to the prepared baking dish.
  • Mix bread crumbs and melted butter together in a bowl; add remaining Italian cheese blend and Parmesan cheese. Sprinkle bread crumb mixture over noodle mixture.
  • Bake in the preheated oven until bubbling and top is lightly browned, 35 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 866.3 calories, Carbohydrate 62 g, Cholesterol 214.9 mg, Fat 53 g, Fiber 3.9 g, Protein 37.5 g, SaturatedFat 30.8 g, Sodium 1309.9 mg, Sugar 8.6 g

HAM CASSEROLE WITH ASPARAGUS AND CHEDDAR CHEESE



Ham Casserole With Asparagus and Cheddar Cheese image

This recipe came from www.southernfood.about.com - it is a really tasty way to use up the leftver ham from the holidays. Very quick and easy!

Provided by Lisa in Acworth

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 3/4 ounce) can cream of celery soup
1 cup milk
1/4 cup finely chopped onion
1/4 teaspoon crumbled dried marjoram
1/4 teaspoon crumbled dried rosemary
1/2 cup shredded American cheese or 1/2 cup cheddar cheese
1 1/2 cups herb seasoned stuffing mix
2 cups diced cooked ham
2 cups cut asparagus spears, cooked and drained
1 tablespoon butter, melted

Steps:

  • In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add cheese; stir until mixture is smooth and cheese is melted.
  • In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce.
  • Repeat layers. Mix remaining 1/3 of the stuffing mix with 1 tablespoon melted butter; sprinkle over top. Bake at 350° for 30 to 40 minutes, or until casserole is hot and bubbly.

CHEESY ASPARAGUS AND HAM



Cheesy Asparagus And Ham image

Make and share this Cheesy Asparagus And Ham recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 28m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/4 cup flour
2 cups milk
1/2 cup shredded mild cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
24 fresh asparagus, stalks
8 slices ham, i use thin sliced deli
1/4 cup breadcrumbs

Steps:

  • In large skillet, melt butter, stir in flour, cook 1 minute.
  • Slowly stir in milk, cook until bubbly.
  • Add cheese, salt and pepper, mix well.
  • Remove from heat.
  • Put 3 pieces asparagus on each ham slice.
  • Roll up and place in 13x9 baking pan.
  • Cover with the cheese sauce.
  • Sprinkle with crumbs.
  • Bake at 375* for 20 minutes.

HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!

Provided by STEPHNDON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
  • While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  • Toss pasta and asparagus with sauce and serve immediately.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g

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