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.
maggiesonebuttkitchen 