Ham and Cheddar Baked Pasta with Crispy Breadcrumb Topping
Ingredients
- 1 poundpasta (penne or rigatoni)
- 12 ounceham (deli or leftover, not minced)
- 2 cupsharp cheddar cheese
- 3 tablespoonbutter
- 3 tablespoonall-purpose flour
- 2 cupwhole milk
- 1 teaspoondijon mustard
- ·salt
- ·black pepper
- ½ cuppanko breadcrumbs
- ¼ cupparmesan cheese
- 2 tablespoonbutter
Method
- 01
Preheat oven to 400°F. Cook pasta in salted boiling water until just al dente (about 2 minutes under package time). Drain and set aside.
- 02
Meanwhile, melt 3 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until smooth and bubbly.
- 03
Gradually whisk in milk, stirring to avoid lumps. Cook for 3–4 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- 04
Remove from heat. Stir in sharp cheddar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until cheese melts and sauce is smooth.
- 05
Add cooked pasta and ham to the sauce and fold gently to combine. Transfer to a 9 × 13 inch baking dish.
- 06
In a small bowl, toss panko, parmesan, and 2 tablespoons melted butter together until evenly moistened. Scatter over the top.
- 07
Bake for 12–15 minutes, until the breadcrumb topping is golden brown and the filling is bubbling at the edges. Let rest 2 minutes before serving.
Spice Tips
To deepen flavor, use smoked ham or add 1/4 teaspoon smoked paprika to the sauce. For a sharper finish, a pinch of cayenne works nicely. Fresh thyme leaves scattered over before baking add herbaceous depth.
Leftovers reheat beautifully in a 350°F oven for about 10 minutes, covered with foil. You can assemble the pasta in the baking dish up to 4 hours ahead and refrigerate; add 3–5 minutes to bake time if going straight from cold.