Baked Penne Rigate with Ham and Cheese

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1 lb. Penne Rigate, cooked to al dente in salted boiling water

8 tablespoons butter

3 tablespoons flour

1 1/4 cups whole milk

8 oz. ham, julienne strips

3/4 cup Parmesan, grated

pinch of nutmeg

salt and pepper, to taste

Grease a 8×11 baking dish.

In a sauce pan melt 2 tablespoons butter . Whisk in flour. Pour in the milk slowly and whisk until thick and smooth. Stir in the remaining butter and 1/2 the Parmesan, ham, nutmeg , salt and pepper to taste. Toss in cooked pasta and pour into prepared casserole dish. Sprinkle on remaining Parmesan cheese. Brown under the broiler.

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