Ingredients
1 pound pasta shapes such as rigatoni or elbow macaroni
3/4 cup butter ( 1/3 c for the sauce and 1/2 c for the topping)
1/3 cup flour
4 cups milk
1 whole egg (optional)
3/4 cup ham, diced
3/4 cup parmesan cheese, grated
3/4 cup breadcrumbs
1/8 tsp nutmeg
salt and black pepper to taste
Directions
1
In a large pot of salted water, cook the pasta al dente according to the package instructions. Drain, toss with some butter or oil, and set aside.
2
In a large pot, melt butter and add flour. Mix well and cook for 1 min.
3
While constantly whisking, gradually add the milk.
4
Simmer for about 5 mins until the sauce has thickened.
5
Whisk in the egg, if using. Optional: only add the egg yolk. Beat the egg white stiff and gently fold it.
6
Season with nutmeg, salt, and black pepper.
7
Place the pasta in a large baking dish.
8
Add diced ham and pour the white sauce over the pasta. Distribute evenly.
9
First, sprinkle the grated cheese, then the breadcrumbs over the dish. Place dollops of butter on top.
10
Bake in a preheated oven at 400˚F for about 20 mins or until golden-brown.