My oldest son is the picky eater in the house but this recipe earned seconds on his plate! It has great flavor but it is not overwhelming to those who prefer simple food. Serve with crusty bread and a salad.
cup breadcrumbs (I prefer the Panko but you can use any kind you like)
Serving Size: 1 (265) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 226 g42 %
Total Fat 25.1 g38 %
Saturated Fat 14 g70 %
Cholesterol 131.5 mg
Sodium 664.4 mg
Dietary Fiber 2.3 g9 %
Sugars 1.5 g6 %
Protein 23.2 g
Butter a 2 quart baking dish and lightly sprinkle 1 tsp bread crumbs over butter. Just sprinkle it with your finger tips like you would sprinkle salt over plate. It will be very sparse.
Pour milk into a medium saucepan. Using a seive, whisk in flour. Squash out any lumps.
Place saucepan on high heat for 2 minutes to get the milk warm then turn down to just above medium to avoid boiling. When the milk is warm, add the butter, nutmeg, grated parmesan and a dash of salt. (be careful because your ham will be salty as well) Stir gently. Continue to stir until the sauce thickens, 15 - 20 minutes. (this is a long way to get a bechamel sauce but it comes out nice).
Cook your pasta just to al dente, it will continue to cook in the oven.
When the sauce is thick and creamy remove it from the heat.
Put your pasta in a large bowl, add the sauce over top. (all of it, it looks like a lot but it makes a nice creamy dish) Mix gently.
Add ham and mozzarella cubes, fold all together. Pour into baking dish and top with breadcrumbs and grated parmesan to your liking.
Bake at 350 degrees for 25 minutes, sauce should be bubbly and tips of pasta will be golden.