Add veggies. Toss in some frozen peas for a little “pop” of color, texture, and nutrients.Spice it up. Sprinkle in a dash of cayenne pepper or red pepper flakes for an extra kick.Replace 1/2 cup of the water with heavy cream. should work! Keep in mind, if you change the pasta, cook time may also change. I love using bow tie pasta in this recipe, but macaroni, rotini, penne, shells, etc. What pasta to useĪny short cut pasta will work. Whatever you use, make sure it’s fully cooked and diced so it mixes well into the pasta.
Swiss and Parmesan Cheese – melted together to form a tangy, nutty, creamy cheese sauce.Water – used to cook the pasta and serves as the base for the cheese sauce.Serving this to kiddos? Replace with white grape juice, water, or broth. White Wine – adds a light and sweet flavor to the pasta.Dijon Mustard – gives the pasta a tangy kick of flavor.Garlic – rounds out the other flavors with it’s subtle nuttiness.Pasta – I use bow tie pasta, because I love the texture mixed with the diced ham, but any smaller pasta shape would be fine (cooking time may vary).Try using leftovers of my honey dijon crockpot ham or ham with pineapple sauce! Ham – any cooked and cubed ham will work great.Salt and Pepper – enhances other flavors and adds a little hint of spice.Yellow Onion – adds texture and a sweet, caramel-y flavor when sautéed.Unsalted Butter – melted and used to sauté the onion.Savory, juicy leftover ham, tender pasta, gooey cheese, and tangy mustard…I mean come on. However, I do have a few rules for holiday leftover recipes:Įnter this one pot ham and cheese pasta! It’s super quick and easy, made in one pot for easy cleanup, and it’s SO GOOD! Ingredients Please tell me I’m not alone in loving holiday leftovers more than the actual dinner.
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