Categories: Casserole, Macaroni and Cheese, Side Dish

Ingredients

• 4 tablespoons butter, plus extra
• butter, for the baking dish
• 1/2 lb farfalle pasta
• 1/4 cup flour
• 2 cups whole milk
• 2 cups grated sharp cheddar cheese
• 2 tablespoons grated parmesan cheese
• 1/4 lb pastrami, diced
• 1 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper
• 6 -10 Ritz crackers, pulsed in the food processor (about 1/4 to 1/3 cup crumbs)

Directions

1. Preheat oven to 350°; butter an 8×8 inch baking dish.

2. Bring a large pot of salted water to a boil over high heat; cook farfalle until al dente, about 8-10 minutes; drain.

3. In a large pan over med-low heat, melt the butter; sprinkle in the flour and stir with a wooden spoon until the flour is incorporated, about 1 minute.

4. Gradually add in the milk, stirring; increase the heat to medium.

5. Cook, stirring frequently, until almost boiling and smooth, about 5 minutes.

6. Add in the cheeses and stir until melted and incorporated, 2-3 minutes.

7. Stir in the pastrami and decrease the heat. Add in the pasta and season with salt and pepper; transfer pasta to the baking dish; top with cracker crumbs.

8. Bake 20-25 minutes, until browned and bubbly.

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