Categories: November

Ingredients

• 300g dried macaroni pasta
• 2 tbsp dried breadcrumbs
• 600ml milk
• 50g butter, plus extra for greasing
• 50g plain flour
• 75g and 1 tbsp Parmesan, grated
• 75g Gruyère or Cheddar, grated
• 2 tsp Dijon mustard
• 1/4 tsp paprika
• 2 lean thick slices ham, diced (about 200g)

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Cook the pasta in simmering, salted water according to the packet instructions. Drain well.

2. Meanwhile, make the sauce. Heat the milk in a pan over a low heat until warm. Melt the butter in a heavy saucepan, sprinkle in the flour and cook over a medium-low heat for 3 minutes, stirring well with a wooden spoon. Gradually add half the milk, stirring well, until the sauce thickens. Gradually stir in the remaining milk until thickened but still runny.

3. Stir in the cheeses (reserving the 1 tbsp Parmesan), mustard and paprika. Season and simmer for 5 minutes, adding a little more milk if it gets too thick. Stir in the ham.

4. Divide half the pasta between 4 × 500ml (or large 30 × 20cm) greased ovenproof pots to make a layer in the bases. Spoon in half the sauce, add the remaining pasta and the rest of the sauce. Give it a gentle stir, scatter with the breadcrumbs and remaining Parmesan, and bake for 25 minutes or until bubbling and browned.

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