Ingredients
- 1/2 lb Cavatappi
- 1/2 lb Egg Noodles extra wide
- 1 lb Ham Shoulder tough/crispy pieces cubed
- 1 tbsp Butter
- 3 tbsp Water reserved from pasta
- 1 cup Chicken Stock
- 1 tsp Garlic chopped
- 1/4 cup Heavy Cream
- 1/2 cup Milk divided
- 3 tbsp Flour Wondra
- 1/2 tsp Nutmeg
- 1 tsp Dry Mustard Coleman's
- 1 cup Breadcrumbs plain
- 1 cup Mozzarella
- 1 cup Colby Cheddar
Servings: people
Instructions
- Prepare pasta until Cavatappi is el dente. Drain pasta and set aside the starch water needed.
- In a heavy sauce pan over medium heat, add butter, starch water and garlic. Simmer until reduced by half. In a medium bowl, mix flour, chicken stock, cream, milk, and ham. Add to pan and return to a simmer. Add nutmeg and dry mustard. Reduce by half or until gravy-like consistency.
- Meanwhile, prepare casserole dish by spraying with Pam. Line pan with flat layer of half the pasta. Sprinkle 1/4 cup of the bread crumb over it. Then layer 1 cup of the cheese. Pour 3/4 Ham mixture over, evenly distributing the ham. Add 1/2 cup cheese. Add remaining pasta and ham, then the rest of the cheese.
- Pour in remaining milk (about 1/3 up the pasta). Top with remaining bread crumb. Bake at 375°F for 45-50 minutes.
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