Ditali, Ham and Cheddar Dinner Recipe
Ingredients
| Butter | 8 Tablespoon | |
| Flour | 4 Tablespoon | |
| Light cream | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Nutmeg | 1/5 Teaspoon | |
| Al dente | 2 1/2 Cup (16 tbs), cooked, drained | |
| 2 1/2 cups of ham, cut into small dices | ||
| 2 cups of grated Cheddar cheese, very sharp | ||
| White onions | 2 Small, minced | |
| Breadcrumbs | 1/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
