Shells With Smoked Ham In Mustard Cheese Sauce
|Shell pasta||500 Gram|
|Plain flour||35 Gram (1/4 Cup)|
|Milk||1 Liter (4 Cups)|
|Grated cheddar cheese||125 Gram (1 Cup)|
|Seeded mustard||2 Teaspoon|
|Double smoked ham||200 Gram, chopped|
|Frozen corn kernels||210 Gram, thawed and drained (1 1/2 Cups)|
|Green onions||6 , chopped|
|Pizza cheese||375 Gram, grated to make 3 cups|
Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Heat butter in large pan, add flour; cook, stirring, until flour thickens and bubbles.
Remove from heat; gradually stir in 3 cups of the milk (if recipe is to be frozen, add the remaining cup of milk).
Cook, stirring, until mixture boils and thickens; stir in cheddar cheese, mustard, ham, corn and onion.
Gently stir pasta into pan with sauce; spoon into 2 1/2-litre (10-cup) lightly oiled baking dish, [can be prepared ahead to this point; refrigerate overnight or freeze] Sprinkle with pizza cheese; bake, uncovered, in moderately hot oven about 20 minutes or until top is browned.