Best Macaroni With Ham And Asparagus Recipes

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ASPARAGUS HAM DINNER



Asparagus Ham Dinner image

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

MACARONI AND CHEESE WITH HAM



Macaroni and Cheese with Ham image

If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

Coarse salt and ground pepper
1 pound elbow pasta
4 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour (spooned and leveled)
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups shredded yellow cheddar cheese (5 ounces)
1 1/4 cups shredded white cheddar cheese (5 ounces)
8 ounces ham, diced into 1/2-inch pieces
2 slices white sandwich bread

Steps:

  • Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
  • Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
  • In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Nutrition Facts : Calories 553 g, Fat 25 g, Fiber 2 g, Protein 26 g

MACARONI WITH HAM AND CHEESE



Macaroni With Ham and Cheese image

Provided by Pierre Franey

Categories     side dish

Time 35m

Yield 6 or more servings

Number Of Ingredients 14

1/2 pound uncooked macaroni, about 2 cups
Salt to taste, if desired
3/4 pound cooked ham, sliced
1/4 pound mushrooms
1/2 pound sharp Cheddar cheese
3 tablespoons butter
1 tablespoon flour
2 cups milk
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste
1/2 cup finely chopped onion
1/8 teaspoon cayenne pepper
1 cup heavy cream
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Bring 3 quarts of water to a boil for cooking the macaroni. Add salt to taste. Add the macaroni and cook 10 to 12 minutes, or until tender. Drain and return to pot.
  • Meanwhile, cut the ham into 1/2-inch cubes and set aside. There should be about 2 cups.
  • Slice the mushrooms. There should be about 2 cups.
  • Cut the Cheddar into slices about 1/4 inch thick. Stack the slices and cut them into 1/4-inch-wide strips. Cut the strips into 1/4-inch cubes. There should be about 2 cups.
  • Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Cook for about a minute; then add the milk, stirring rapidly with the whisk. Let simmer about 1 minute and add the nutmeg, Cheddar cheese, and salt and black pepper to taste.
  • Heat the remaining tablespoon of butter in a skillet and add the onions and mushrooms. Cook, stirring, until the mushrooms are wilted. Add the ham and cook, stirring, about 1 minute. Add the cheese sauce, the cayenne and cream. Cook, stirring, about 1 minute.
  • Pour and scrape the mixture into the macaroni and mix well. Transfer to a buttered 10-cup baking dish. Sprinkle the top with Parmesan cheese and place in the oven. Bake 10 minutes. Turn the broiler to high.
  • Brown the macaroni and cheese under the broiler until the top is nicely browned, 2 to 3 minutes.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 43 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 25 grams, Sodium 1044 milligrams, Sugar 7 grams, TransFat 1 gram

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

MACARONI AND CHEESE WITH HAM



Macaroni and Cheese with Ham image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Salt
1 pound cavatappi (hollow corkscrew shaped pasta) or other short cut pasta
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups whole milk
Freshly ground black pepper
A few grates nutmeg
1 cup shredded Gruyere
1 cup shredded white sharp Cheddar
2 tablespoons Dijon mustard
1/4 pound French ham, deli sliced, finely chopped

Steps:

  • Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.
  • Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.

CREAMY HAM 'N' MACARONI



Creamy Ham 'n' Macaroni image

The original comfort food, macaroni and cheese gets a makeover with the addition of cubed ham and grated Parmesan. Kids will love it! -Christy Looper, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° until bubbly, 20-25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 434 calories, Fat 26g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1414mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

FETTUCCINE WITH HAM AND ASPARAGUS



Fettuccine with Ham and Asparagus image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, pastas, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds fresh asparagus
Salt and freshly ground pepper to taste
3/4 pound dry fettuccine
2 tablespoons olive oil
1 cup diced, boiled ham (about 1/3 pound)
4 ripe plum tomatoes, peeled, seeded and diced
2 teaspoons finely chopped garlic
1/4 pound soft goat cheese, crumbled
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
Grated Asiago or Parmesan cheese to taste

Steps:

  • Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
  • In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
  • Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 12 grams, Carbohydrate 75 grams, Fat 24 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 890 milligrams, Sugar 7 grams

HAM, ASPARAGUS, AND PASTA CASSEROLE



Ham, Asparagus, and Pasta Casserole image

I have no idea where this came from, but I'm pretty sure I tweaked it from some cookbook or another. This is not only easy, it's incredibly tasty. Not too heavy, and doesn't take long in the oven so it's not bad for a summertime casserole.

Provided by Felix4067

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 3/4 cups broad egg noodles, uncooked
2 1/2 cups asparagus, chopped into 1-inch lengths
1/4 cup flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup chicken broth
1 tablespoon butter
3/4 cup red onion, minced
1 tablespoon fresh lemon juice
2 cups cooked ham, cubed
1/4 cup flat leaf parsley, chopped
2 tablespoons grated parmesan cheese
1/2 cup breadcrumbs

Steps:

  • Cook pasta in boiling water seven minutes.
  • Add asparagus; cook an additional 2-3 minutes; drain.
  • Meanwhile, melt butter in large frying pan and preheat oven to 450°F.
  • Add onion to butter and saute 4-5 minutes, just until softened.
  • Combine flour, thyme, salt, and pepper in a bowl.
  • Add milk and chicken broth; combine well with a whisk.
  • Add milk mixture to frying pan.
  • Cook over medium heat, stirring frequently, until thickened (about 5 minutes).
  • Remove sauce from heat; stir in lemon juice.
  • Combine all ingredients except parmesan and bread crumbs in a large casserole dish.
  • Combine parmesan and bread crumbs, and sprinkle over top of casserole.
  • Bake at 450F for approximately 10 minutes, until casserole is bubbly and the bread crumbs are golden brown.

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