Ditali, Ham and Cheddar Dinner
|Light cream||2 1⁄2 Cup (40 tbs)|
|Ditali||2 1⁄2 Cup (40 tbs), cooked very al dente, drained (Macaroni Cut In Very Short Lengths)|
|Ham||2 1⁄2 Cup (40 tbs), cut into small dices|
|Grated sharp cheddar cheese||2 Cup (32 tbs) (Very Sharp)|
|White onions||2 Small, minced|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
In a large saucepan, melt 4 tablespoons of butter; stir in the flour, and cook, stirring, over medium heat, until the paste is smooth and golden.
Off heat, slowly pour in the cream, and stir into a smooth mixture.
Reduce heat to low, add salt and nutmeg to the sauce in the saucepan and simmer, stirring, for 3 minutes or until it begins to thicken.
Stir in the cooked ditali, the ham, 1 1/2 cups of the cheese, and the onion.
Butter a 3-quart casserole, pour in the pasta-ham-cheese mixture.
Melt the remaining butter and blend it with the remaining cheese and breadcrumbs.
Spread this evenly on top of the casserole and cook, uncovered, in a preheated 375-degree oven for 20 minutes or until brown and bubbling.