John Myers
Pasta Casserole with Ham and Cheese Sauce
The perfect pasta casserole with ham and cheese sauce recipe with a picture and simple step-by-step instructions.
- 250 g Pasta of your choice
- 10 piece Small tomatoes / to snack on
- 200 g Grated cheese / Emmental, Gouda, Edam
- Freshly grated Parmesan
- 2 tbsp Butter
- 2 tbsp Flour
- 0,375 liter Room temperature milk
- Freshly grated nutmeg to taste
- Salt pepper
- 200 g Diced bacon
- Boil 2 liters of water with 1 tablespoon of salt in a large pot and add the pasta. Cook according to the instructions on the packet (usually 10-12 minutes).
- In the meantime, I have scratched the tomatoes crosswise at the base of the stem and scalded them briefly with boiling water. Then chill cold and remove the skin.
- Melt the butter in a large pan and let it froth, add the milk and bring to the boil briefly.
- Now add the cheese and stir it in well away from the stove. Season well with salt, pepper and nutmeg.
- I greased my flat baking dish well and then put the pasta in it. I arranged the tomatoes a bit like a cross, spread the ham over them and poured the sauce over them.
- Let it soak in briefly and then sprinkle with the freshly grated Parmesello and put it in the middle of the oven, which has been preheated to 250 ° C. Bake until the desired degree of browning is achieved.
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