Smoky Penne And Cheese With Ham And Kale Recipes

SMOKY PENNE AND CHEESE WITH HAM AND KALE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot.
• Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
• Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low.
• Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat.
• Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes.
• Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish.
• Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

SMOKY PENNE AND CHEESE WITH HAM AND KALE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot.
• Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
• Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low.
• Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat.
• Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes.
• Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish.
• Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

CHEESY HAM-PENNE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Place the cooked penne and the ham into a large bowl; set aside.
• In a medium saucepan melt butter over medium heat.
• Add in mustard powder, black pepper, seasoned salt and cayenne pepper and onion, stir and cook for about 4 minutes.
• Add in garlic; cook stirring for 2 minutes.
• Add in flour and mix continously for 2 minutes.
• Slowly add in the cream and 1/3 cup Parmesan cheese; cook stirring over medium-low heat until bubbly.
• Reduce heat to low and stir in the cheddar cheese until completely melted.
• Pour the sauce over the cooked pasta and ham; toss until well combined.
• Transfer to a greased baking dish.
• Sprinkle the top with about 1/3 cup or more Parmesan cheese.
• Cover and bake in a 350 degree F oven for about 45 minutes or until hot and bubbly.

SMOKY PENNE AND CHEESE WITH HAM AND KALE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot.
• Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
• Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low.
• Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat.
• Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes.
• Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish.
• Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.