Servings: 4. Calories: kcal.
Author: Stephanie Stiavetti. Lightly butter an 8-byinch baking dish. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame.
| Martha Stewart
Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath.
Remove from heat and stir in salt and pepper. Add mustard and cheese to sauce, stirring until completely melted. Pour pasta into greased baking dish and toss with ham.
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Pour the cheese sauce over the top of the pasta and stir gently to incorporate into the ham and noodles. Top liberally with bread cubes, slide into the oven, and bake for 30 minutes. Let sit 10 minutes before serving. Footer Get free cooking charts! First Name E-Mail Address. Uber creamy, cheesy, nutty, earthy.
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Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Instructions In a large microwavable bowl, heat milk in microwave until warm.