Ham and Cheese Pasta Bake

Directions

Put a big pot of salted water onto boil on high heat for the pasta . While the pasta water is heating, prep the other ingredients. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes, until the pasta is “al dente”, cooked through but still slightly firm to the bite.

Melt the butter in a large , thick-bottomed pot on medium heat. Add the minced garlic. Let the garlic sizzle for a few seconds. Add the flour and whisk so that any lumps are dissolved. Let the roux bubble and cook for a minute or two.

Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. Increase the heat to medium high. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. Add ½ teaspoon of Italian seasoning. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce. Add 3/4 teaspoon of salt . Stir in 1 cup of water . Preheat oven to 400 degrees F.

Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.

Transfer the pasta mixture to an oven-proof casserole dish . Sprinkle the top with the remaining cheese. Bake in the oven at 400 degrees F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.