Smoky Penne And Cheese With Ham And Kale Recipes

Steps:

• Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Gradually stir in Swiss and Colby cheeses until melted. Add ham and pasta; toss to coat., Transfer to a greased 11x7-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over pasta. Bake, uncovered, until bubbly, 15-20 minutes.

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.

Steps:

• 1. Preheat oven to 375°F.
• 2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
• 3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
• 4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.

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.

Steps:

• Cook pasta according to package directions.
• Meanwhile, brown sausage in a skillet and drain. (I skipped this step since I was using fully cooked turkey smoked sausage and wouldn't have any fat to render).
• In a large bowl, combine milk and soup.
• Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
• Drain pasta and stir into sausage mixture.
• Transfer to a greased 13 x 9 baking dish.
• Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
• Sprinkle with remaining onions and cheese.
• Bake, uncovered, 3-5 minutes longer or until cheese is melted.

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.