Ingredients

• 10oz - 300g Penne pasta tubes
• 5oz -150g grated Cheddar (tasty) cheese
• 5 slices of smoked ham
• 3 cups - 700ml full cream milk
• ¼ cup - 60g butter
• 2oz - 60g flour
• ½ tsp Nutmeg
• Salt & pepper
• ⅓ cup breadcrumbs

Steps

• Step 1

  Boil a large pot of water for your pasta, season with salt once boiling.

• Step 2

  For the Bechamel sauce, first make a roux by melting the butter in a deep pan on medium heat. Add the flour and cook it as you stir for one minute. Add the cold milk, grated nutmeg, salt and pepper. Mix well using a whisk over medium heat. Add half the cheese and continue mixing until the sauce is smooth and without lumps.

• Step 3

  Slice the smoked ham approx the same length and width of your pasta pieces. Add to the sauce, turn off heat and mix well.

• Step 4

  Cook your pasta to just below al dente (firm) as they will cook further in the oven, drain very well and add to the sauce mixture. Mix well and transfer mixture to a baking dish. Top with the remaining grated cheese and sprinkle the breadcrumbs.

• Step 5

  Bake for 25 min at 350°F – 180°C or until nice and golden brown on top.

Little Tips

You can also prepare this dish one or two days in advance without baking. Simply refrigerate and then bake at 320°F - 160°C for 35-45 minutes or until golden brown.