Ham and Cheese Macaroni Bake with Peas

kim

ingredients

1 pd uncooked medium elbow macaroni
1 1/2 cups chopped lean ham
1 1/2 cups frozen peas
Cooking spray
1/2 cup finely chopped onion
3 cups 2% reduced-fat milk
1 cup (4 oz) shredded reduced-fat extrasharp cheddar cheese
1 cup (4 oz) shredded Swiss cheese
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 1/4 cups plain breadcrumbs
2 tablespoons butter, melted

directions

1
Preheat oven to 400°.
2
Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.
3
Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.
4
Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.
5
8 servings (serving size: 1 1/4 cups)

notes

Calories:470 (29% from fat) Fat:15.1g (sat 8.5g,mono 4.4g,poly 1.1g) Protein:27g Carbohydrate:56.1g Fiber:3.1g Cholesterol:54mg Iron:2.8mg Sodium:771mg Calcium:393mg

Source: kim