Ingredientes para Baked Cavatappi With Smoked Ham And Fontina
- 8 ounces cremini mushrooms, sliced
- 4 tablespoons butter
- 2 tablespoons dry sherry
- 1 pound cavatappi pasta
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 8 ounces fontina cheese, shredded
- 8 ounces smoked ham, diced or shredded
- 1 tablespoon salt for pasta water
- 6 quarts water
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Cómo preparar Baked Cavatappi With Smoked Ham And Fontina
- Bring 6 quarts of salted water to a boil in a large pot.
- While water heats, saute 8 oz cremini mushrooms in 1 tablespoon butter over medium heat for 2 minutes.
- Add 2 tablespoons dry sherry to the mushrooms; stir for 1 minute and remove from heat.
- Cook 1 pound cavatappi pasta in the boiling water until al dente (about 8-10 minutes). Drain.
- Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 3 cups milk until smooth and thickened, about 10 minutes, stirring constantly.
- Remove from heat and stir in the sauteed mushrooms, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grease a large (9x13 inch) ovenproof dish with butter.
- Layer 1/3 of the cooked cavatappi in the dish, followed by 1/3 of the 8 ounces smoked ham, and 1/3 of the 8 ounces shredded Fontina cheese. Top with 1/3 of the cheese sauce.
- Repeat layers twice more, ending with the remaining cheese sauce.
- Bake in a preheated 350°F (175°C) oven for 20-30 minutes, or until heated through and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
69g
Carbs
22g
