French Fridays: Gratin de Pâtes au Jambon (Cheesy Pasta Bake)

Instructions

prepare the pasta:

1. Cook the pasta according to the directions on the package.
2. Drain and set aside in a large bowl.

make the béchamel:

1. Melt the butter in a medium pot over medium-high heat, being careful not to let it burn.
2. Turn down the heat to medium and add the flour. Cook for 2 minutes, stirring constantly with a wooden spoon. It will be more like a paste than a sauce at this point.
3. In the meantime, in a small pot over medium-low heat, bring the milk to a simmer, without letting it boil. You can also do this in the microwave in a microwave-safe bowl in 30-second increments until it reaches temperature.
4. Gradually add the warm milk to the flour. Cook for 3 to 5 minutes over medium-high heat, until the mixture thickens slightly, whisking constantly. Remove from the heat.

assemble the gratin:

1. Add around one-third of the shredded cheese and the salt and pepper to the béchamel sauce and mix everything well with a wooden spoon.
2. Add the chopped ham to the pasta and mix to distribute evenly.
3. Add the béchamel sauce to the pasta along with half of the remaining grated cheese and stir well to combine the sauce into the pasta.
4. Set the broiler to high (400˚F/200˚C) and place an oven rack in the middle position. At this point, taste the pasta and adjust the seasoning to your liking with salt and pepper.
5. Spoon the pasta into a large baking dish (roughly 8 x 12 inches/20 x 30 cm) and top with the remaining cheese and the breadcrumbs.
6. Broil for 5 to 7 minutes, or until the cheese has melted and the breadcrumbs are golden.
7. Serve warm with a green salad.