Baked Cavatappi With Smoked Ham And Fontina Recipe

Ingredients for Baked Cavatappi With Smoked Ham And Fontina

• Fresh Mushrooms
• Unsalted Butter
• Sherry Wine
• Cavatappi Pasta
• All Purpose Flour
• 3 cups milk
• 1/4 teaspoon freshly grated nutmeg
• Salt And Pepper
• 8 ounces shredded Fontina cheese
• Smoked Ham

How to Make Baked Cavatappi With Smoked Ham And Fontina

1. Bring 6 quarts of salted water to a boil in a large pot.
2. While water heats, saute 8 oz cremini mushrooms in 1 tablespoon butter over medium heat for 2 minutes.
3. Add 2 tablespoons dry sherry to the mushrooms; stir for 1 minute and remove from heat.
4. Cook 1 pound cavatappi pasta in the boiling water until al dente (about 8-10 minutes). Drain.
5. Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat.
6. Whisk in 1/4 cup all-purpose flour until smooth.
7. Gradually whisk in 3 cups milk until smooth and thickened, about 10 minutes, stirring constantly.
8. 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.
9. Grease a large (9x13 inch) ovenproof dish with butter.
10. 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.
11. Repeat layers twice more, ending with the remaining cheese sauce.
12. Bake in a preheated 350°F (175°C) oven for 20-30 minutes, or until heated through and bubbly.
13. Let stand for 5 minutes before serving.