Ingredients
1lbmedium shells pasta
⅓cupbutter
⅓cupflour
1¾cupsmilk
1cuplight cream
½tspdijon
1onion powder
¼tspthyme
salt & pepperto taste
3cupssharp cheddardivided
1cupGruyere Cheese
2tbspparmesan cheese
2cupsdiced ham
2tbspbuttermelted
½cupPanko bread crumbs
1tbspfresh parsley
Preparation
Preheat oven to 400 degrees F. Mix together topping ingredients, set aside.
Cook shells al dente according to package directions. Drain well.
Meanwhile, melt butter, flour and seasonings in a saucepan. Allow to cook 1 minute.
Slowly add in cream and milk while whisking after each addition. The mixture will seem thick at first but will smooth out with each addition.
Once all of the cream/milk is added, whisk while bringing to a boil over medium heat. Allow to boil 1 minute.
Remove from heat and stir in 2 ½ cups of cheddar, gruyere cheese, and parmesan until smooth.
Mix cheese sauce with cooked pasta and ham and place in a 9×13-inch pan. Add topping and remaining ½ cup of cheese.
Bake 22 to 26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.
