Creamy ham and mushroom pasta bake
Serves 5
- 500g bag pasta eg farfalle (bows) fusilli (spirals) or penne (small tubes)
- 50g butter plus a little extra butter, plus a little extra
- 200g small mushrooms, halved
- A bunch of spring onions, finely sliced
- 50g plain flour
- 500ml milk
- 140g thickly cut ham, chopped
- 140g cheddar grated
- Heat the oven to 200C/fan 180C/gas 6.
- Put a large saucepan of water on the hob. When the water is boiling, add the past and cook it according to the pack instructions, then drain.
- Melt a heaped tablespoon of butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for approx. 1 minute.
- Stir in the flour for another minute, then gradually stir in the milk until you have a smooth sauce.
- Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish.
- Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.