Baked Fettuccine Alfredo
|Fettuccine||10 Ounce, cooked, drained|
|Milk fat||3 Cup (48 tbs), fat milk|
|Freshly ground pepper||1⁄2 Teaspoon|
|Broccoli florets||3 Cup (48 tbs)|
|Ham||4 Ounce, diced|
|Cream cheese||3 Tablespoon, softened|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
Preheat the oven to 400 degrees.
Place the fettuccini in a large bowl.
Place the flour in a large saucepan over medium heat.
Whisk in the milk gradually; bring to a boil.
Whisk in the salt, pepper and nutmeg.
Stir in the broccoli.
Reduce heat and simmer for about 5 minutes or until broccoli is tender-crisp and mixture is slightly thickened, stirring frequently.
Stir in the ham, cream cheese and all but 2 tablespoons of the Parmesan cheese; mix gently.
Add the broccoli mixture to the fettuccini; toss well to combine.
Spoon into four 2-cup baking dishes sprayed with nonstick cooking spray.
Sprinkle with remaining Parmesan cheese.
Bake for 20 minutes.