We're in serious clean-out-the-pantry and don't-turn-on-the-oven-if-you-know-what's-good-for-you mode.
But, we still want to eat good meals.
I wanted to make rice cooker mac and cheese -- but, we've used up all our chicken broth. :(
So, I improvised.
And, in the process got a yummy, filling meal that used up some pasta, the last of our Easter ham and a bag of broccoli!
Ham and Broccoli Shells - Finding Joy in My Kitchen
1/2 lb. whole wheat pasta shells (about 1/2 a box)
1 bag (16oz) frozen broccoli
1/2 C diced ham
1 1/2 C shredded cheeses (I used Monterrey Jack and Cheddar)
2 T flour
~1 C milk
salt and pepper, to taste
Begin by boiling pasta -- use my special summer boiling pasta tip, to keep the kitchen cooler. Add in the broccoli in the last five minutes. Drain.
Meanwhile, saute the ham in a large skillet.
In a measuring cup, mix together the flour and 3/4 C milk until dissolved.
Pour into the skillet with the ham and stir until mixture thickens. Add the remaining 1/4-1/2 C of milk (to achieve your desired thickness). Season with pepper.
Remove skillet from the burner and add in the cheese. Allow the heat from the dish to melt the cheese.
Stir in the pasta and broccoli.
Season with salt and pepper.
Tastes best while watching This Old House and daydreaming about your new home :)