Creamy Ham Cheese Pasta (Print-Friendly Version)
Tender pasta in a velvety cheese sauce with savory ham chunks, ready in 30 minutes for a perfect weeknight comfort meal.
# Ingredients:
01 -
300 g pasta (penne, rotini, or shells)
02 -
2 tablespoons butter
03 -
1 tablespoon olive oil
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 1/2 cups diced cooked ham
07 -
2 tablespoons all-purpose flour
08 -
1 1/2 cups milk
09 -
1 cup chicken broth
10 -
1 cup shredded cheddar cheese
11 -
1/2 cup shredded mozzarella or Swiss cheese
12 -
1/2 cup heavy cream (optional)
13 -
1/2 teaspoon black pepper
14 -
1/2 teaspoon salt
15 -
1/2 teaspoon Italian seasoning (optional)
16 -
1/4 cup grated Parmesan cheese (optional)
17 -
1 tablespoon fresh parsley, chopped
# Steps:
01 -
Boil pasta in a large pot of salted water until al dente, according to package instructions. Drain and set aside.
02 -
Heat butter and olive oil in a skillet over medium heat. Sauté onion until soft (2-3 minutes), then add garlic and cook for 30 seconds until fragrant.
03 -
Add diced ham to the skillet, sauté for 2-3 minutes until lightly browned.
04 -
Sprinkle flour over the ham and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
05 -
Gradually whisk in milk and chicken broth. Simmer until the sauce thickens (3-5 minutes).
06 -
Add cheddar, mozzarella, and Parmesan cheeses to the skillet, stirring until fully melted and smooth. Add heavy cream for a richer sauce, if desired.
07 -
Season with black pepper, salt, and Italian seasoning to taste. Adjust as needed.
08 -
Add cooked pasta to the skillet and toss until evenly coated with the sauce.
09 -
For a baked variation, transfer to a baking dish, sprinkle with extra cheese, and bake at 200°C (400°F) for 10 minutes until golden and bubbly.
10 -
Garnish with fresh parsley and extra Parmesan cheese before serving. Enjoy with your desired side dish.
# Notes & Tips:
01 -
For a lighter version, use half-and-half or milk instead of heavy cream.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
Reheat gently on the stovetop or microwave with a splash of milk to maintain creaminess.