Freezer Cooking: Ham and Cheese Penne

The last couple of weeks have been so hectic that I am glad I decided to do a little freezer cooking ahead of time in preparation for our busy evenings. One of our favorite freezer meals is Ham and Cheese Penne, so I thought I would share the recipe with you.

Ham and Cheese Penne
Ingredients: 
2 boxes of penne noodles
1 cup butter or margarine
4 cloves of minced garlic
2 tsp salt

8 cups milk (I use skim)
2 tsp Dijon mustard
8 cups of shredded Colby cheese (I buy it in a block, then shred it myself to save money)
16 oz of deli ham, cut into thin strips

This makes (2) 13 X 9 casseroles

In a really large pot, cook the pasta according to the box directions and drain it. Clean the pot so that you can use it again. In a large skillet, melt the butter and roast the garlic. Add the flour and salt, whisking continuously. Place the mixture back into the large pot. This is easier than trying to find a skillet deep enough to hold the milk.

Cook over medium heat until all the lumps are gone. Once the mixture begins to bubble, slowly add the milk--again, constantly whisking. Once it begins to boil, allow it boil for about a minute before adding the mustard and cheese.

Continue to stir until the cheese is melted. Add the ham. Then the pasta. Pour the pasta mixture into the casserole dishes. Either freeze or bake uncovered for 30-45 minutes at 350.

If freezing, allow the dish to thaw overnight in the refrigerator before baking.