16 ounces penne pasta
1 tablespoon butter
1 tablespoon all purpose flour
1 cup fat free milk
2 teaspoons dried parsley flakes
1 teaspoon garlic salt
1 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dill weed
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 cup (8oz) reduced-fat sour cream
2 cups cubed fully cooked lean ham
1 1/2 cups (6oz) shredded reduced-fat Mexican cheese blend
1/4 cup shredded Parmesan cheese
Cook pasta according to package directions; drain. In a dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese.
From:
Made this 12/16/12. Used full fat sour cream and cheese. Put in all 8 oz of cheese instead of the called for 6. Used grated Parmesan instead of shredded. Turned out pretty good.