A delightful and creamy pasta bake featuring ham, mushrooms, and a blend of cheeses, perfect for a comforting family dinner.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
Undercook the pasta slightly as it will continue cooking in the oven.
In a skillet, melt the butter over medium heat and sauté the mushrooms until tender.
Ensure the mushrooms are evenly browned for maximum flavor.
Add the green onions and ham to the skillet and cook for 2 minutes.
Stir frequently to prevent sticking.
Sprinkle the flour over the mixture and stir well. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens.
Whisk continuously to avoid lumps in the sauce.
Stir in the parmesan and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Taste the sauce and adjust seasoning as needed.
Combine the cooked spaghetti with the sauce and transfer to a lightly greased casserole dish.
Mix thoroughly to ensure the pasta is evenly coated.
Sprinkle the buttered bread crumbs over the top.
Use panko for a crunchier topping.
Bake in a preheated oven at 325°F for 20 minutes or until bubbly and golden on top.
Check the dish halfway through to ensure even baking.
Serve hot and enjoy your delicious pasta bake.
Garnish with fresh parsley for a pop of color.
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