A delightful twist on the classic macaroni and cheese, featuring a creamy cheese sauce, savory ham, and a crispy breadcrumb topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy topping.
Cook the macaroni in a large pot of boiling salted water until al dente, then drain and set aside.
Undercook the pasta slightly as it will continue to cook in the oven.
In a saucepan, melt the butter over medium heat. Add the diced onion and sauté until softened.
Cooking the onion releases its natural sweetness, enhancing the sauce.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, stirring constantly, until the sauce thickens.
Warm milk will incorporate more smoothly into the roux.
Add the dry mustard, Worcestershire sauce, salt, and pepper to the sauce.
Taste the sauce and adjust seasoning as needed.
Stir in the cheddar and parmesan cheese until melted and smooth.
Adding cheese gradually prevents clumping.
Combine the cooked macaroni and diced ham with the cheese sauce.
Ensure the pasta is evenly coated with the sauce.
Pour the mixture into a greased baking dish.
Use a spatula to spread the mixture evenly.
Mix the breadcrumbs with melted butter and sprinkle over the top.
For extra flavor, mix in a pinch of garlic powder or herbs.
Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm and enjoy your creamy ham and cheese pasta bake.
Garnish with chopped parsley for a fresh touch.
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