Reviewed: Dec. 14, 2006

This is great for leftover ham, especially after Thanksgiving. This homemade sauce is very creamy and cheesy-just the right texture! Mix it in with the bowties and you're sure to please the family.

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alicia

Cooking Level: Expert

Living In: Bozeman, Montana, USA

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Reviewed: Dec. 14, 2006

This was tasty, but very rich. I added petite peas and had to use more milk than called for because it got too thick. Good with the ham!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

My family LOVED this and it was SO EASY! We didn't find it bland at all like some reported. We doubled it and had none left over. A very good recipe just as it is written! Thank you to the one who shared it! Just a PS - we're not much of a baked casserole kind of family. We just ate this right out of the pan and it was perfect so if you're low on time know that you can do the same.

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SUEMYERS67

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Reviewed: Dec. 10, 2006

Very good...use ziti (all I had), a ham steak cut into cubes and used swiss and mozzarella. I also used a good heaping tblspn of dijon mustard in the sauce which I doubled because I made a full pound of ziti. This was delicious.

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SLJ6

Cooking Level: Expert

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Reviewed: Dec. 9, 2006

Kids loved it! I couldn't find shredded Colby, so I used the Colby Jack mix and a handful of sharp Cheddar. Also, the pasta didn't come in an 8 oz pkg, so I used 12 oz and 8 oz ham instead of 4 oz.

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Amy

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Dec. 6, 2006

This was very good, next time I make it , I will try it with chicken.

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Diane

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2006

EXCELLENT RECIPE! EASY AND INEXPENSIVE, I ALSO ADDED A DASH OF CAYENNE, IT REALLY PERKED UP THE FLAVOR. THIS SAUCE COULD ALSO BE USED FOR MAKING AUGRATIN POTATOES AND HAM, OR SERVED OVER CAULIFLOWER OR BROCCOLI. THANKS FOR THE RECIPE!

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Chris S.

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2006

A complete success! I surprised my wife with this recipe and she was thrilled! Thank you...

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Ron

Cooking Level: Beginning

Living In: Barranquilla, Atlantico, Colombia

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Reviewed: Dec. 4, 2006

I made this yesterday for the first (and not last) time. It was great. I think the colby was perfect in place of cheddar, and the bowtie pasta was a nice change from elbow noodles. I served plain, steamed broccolie on the side.

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LISANEW412

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Reviewed: Dec. 3, 2006

I did however, use a strong cheddar cheese, rather than the colby and it was really good. I have forwarded the recipe to our friends who enjoyed the dish with us accompanied by a salad and rolls.

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busy bee

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Reviewed: Dec. 2, 2006

I added petite peas and doubled the recipe! It was excellent! Yummy!

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Kelli G.

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Reviewed: Nov. 30, 2006

Awesome!!! I will be making this one again soon.

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Kimberly S

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Reviewed: Nov. 23, 2006

This was very good. Following what other reviewers said, I added a couple dashes of cayenne and used more pasta and ham than the recipe calls for (I also used tri-color bowtie pasta). We don't have Colby cheese here (in Spain), so I used half mozzarella, and the other half was a packaged blend of mozzarella/blue/Swiss/Gouda/cheddar. Will definitely make this again (I'd give it four and a half stars).

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Nov. 22, 2006

My husband and I really liked this. I used 1 1/2 cup mozzarella and a cup of an Italian cheese blend in place of the colby. I used 12 oz of elbow pasta and added peas and a dash of cayenne pepper. Will make again.

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STS

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Reviewed: Oct. 30, 2006

I was looking for an easy recipe to use up some leftover ham and came across this one...glad I did! The whole family (3 kids) enjoyed it and wanted seconds...and THAT doesn't happen often! I followed the recipe with the exception of using whole wheat pasta, dijon instead of reg. mustard, and a colby/jack blend of cheese. Next time, I'll be doubling the recipe. We'll be making this often.

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MOMTOKTL

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Reviewed: Oct. 20, 2006

Spectacular dish! I added a sprig (not a leaf but a whole sprig) of fresh, minced basil and about a tablespoon of Italian Seasoning. It was wonderful! I also took the suggestion of one of the raters and used a cup of colby and a cup and a half of mozzerella for the sauce. It was so yummy!

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FERRETFAN7

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Reviewed: Sep. 19, 2006

I thought this one was just ok. It may have been because I used cheddar instead of colby cheese though since that was what I had on hand. I just really didn't like the flavor

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 16, 2006

Okay I thought I should edit my previous review, because I have tinkered with the original recipe and still do so to this day. I've added 3 cups instead of 2 and a half cups of shredded Colby Jack cheese. I also use a bit more mustard and garlic than the original, but I keep the amount of milk the same. Also, I add more than a 1/4 cup of grated Parmesan cheese and I use about 6 to 8 oz. of ham cubes. After doing this it's even better, but the original is still good too, so I'd still give it five stars-because really it all comes down to your personal taste.

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sweetnsassy

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 28, 2006

This was good, but it seemed to be missing something, Hubby agress to use some cheddar next time.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 21, 2006

Excellent comfort food. Only made a few minor changes : used cayenne instead of black pepper, used cheddar (that's what we had), added conflake crumbs with the Parm on top, garlic powder (no fresh on hand) & onion powder. Also, I added a bit too much flour so my sauce was too thick, used a bit of chicken broth to thin it. Easy & fast. Thanks!

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UMHERIED

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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