The Seasoned MomHam and Cheese Casserole
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Ingredients
Serves 6- Olive oil
- Optional garnish: dash of paprika; chopped fresh parsley
- ¼ teaspoon ground nutmeg
- 4 ounces cooked diced ham ((about 1 cup))
- 1 ½ cups grated sharp cheddar cheese
- 2 cups grated Gruyere cheese
- 2 cups whole milk, (at room temperature)
- 1 tablespoon salted butter, (melted)
- ½ cup panko breadcrumbs
- ¼ cup (half of a stick) salted butter
- ¼ cup all-purpose flour
- 8 ounces (½ lb.) short pasta, (such as elbows, medium shells, “shellbows,” or cavatappi)
- Dash of garlic powder
- Kosher salt and ground black pepper, (to taste)
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Steps
- Step 1
Preheat oven to 375°F. Bring a large pot of water to a boil. Add a splash of olive oil and a pinch of salt. Add the pasta and cook for about 1-2 minutes less than the package instructions for al dente. Drain well.
- Step 2
Meanwhile, melt ¼ cup butter in a large Dutch oven over low heat. Whisk in the flour; cook for 1 minute, stirring constantly. Slowly whisk in the room temperature milk. Increase the heat and cook for 2-4 more minutes, stirring constantly, until the white sauce bubbles, thickens, and becomes creamy. Remove the pot from the heat. Stir in the gruyere, cheddar, 1 teaspoon salt, a dash of black pepper, and the nutmeg.
- Step 3
Add the cooked pasta and the diced ham to the pot with the sauce. Stir to combine. If the sauce seems too thick, stir in a little bit more milk to thin to the desired consistency. Taste and season with additional salt and pepper, if necessary.
- Step 4
Transfer the ham and pasta mixture to a greased 2-quart (about 8-inch square) baking dish. In a small bowl, stir together the panko breadcrumbs, melted butter, and a dash of garlic powder. Sprinkle the buttered crumbs over the top of the dish.
- Step 5
Bake for about 20-25 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot and garnish with a dash of paprika or chopped fresh parsley, if desired.
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Preheat oven to 375°F. Bring a large pot of water to a boil. Add a splash of olive oil and a pinch of salt. Add the pasta and cook for about 1-2 minutes less than the package instructions for al dente. Drain well.
Source: The Seasoned Mom
