-
1. Bring a large pot of salted water to a boil, add the short pasta, and cook until just shy of al dente according to package directions.
12 oz short pasta (penne, fusilli or shells),
1 tsp salt,
8 cup water for boiling pasta
-
2. Drain the pasta well and set aside while you prepare the sauce.
12 oz short pasta (penne, fusilli or shells)
-
3. In a large saucepan, melt the unsalted butter over medium heat, then sprinkle in the all-purpose flour and whisk until smooth and foamy.
3 tbsp unsalted butter,
3 tbsp all-purpose flour
-
4. Slowly whisk in the whole milk a little at a time, stirring constantly to avoid lumps, and cook until the sauce thickens enough to lightly coat the back of a spoon.
3 cup whole milk
-
5. Season the sauce with salt, black pepper, and garlic powder, then reduce the heat to low.
1 tsp salt,
0.2 tsp black pepper,
0.2 tsp garlic powder
-
6. Stir in the mild cheddar cheese, half of the mozzarella cheese, and the grated parmesan cheese until completely melted and the sauce is smooth and creamy.
2 cup mild cheddar cheese, shredded,
0.8 cup mozzarella cheese, shredded,
0.2 cup grated parmesan cheese
-
7. Preheat the oven to 375 F (190 C) and lightly grease a medium baking dish with olive oil or nonstick spray.
1 tsp olive oil or nonstick spray
-
8. In a large bowl or the pot used for the pasta, combine the drained pasta, diced cooked ham, and the warm cheese sauce, stirring gently until everything is evenly coated.
12 oz short pasta (penne, fusilli or shells),
2 cup diced cooked ham
-
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
-
10. Sprinkle the remaining mozzarella cheese evenly over the top and bake until the cheese is melted, bubbly around the edges, and lightly golden, about 18 to 22 minutes.
0.8 cup mozzarella cheese, shredded
-
11. Let the pasta bake rest for 5 minutes before serving so it sets slightly and is easier for kids to eat.
