Ham and Cheese Pasta Bake

Ingredients

• 12 ounces fusilli pasta
• Salt for pasta water
• 4 Tbsp butter
• 2 cloves garlic, minced
• 4 Tbsp flour
• 2 1/2 cups milk
• 1/2 cup heavy whipping cream
• 1 cup water
• 1/4 teaspoon ground nutmeg, more to taste
• 1 teaspoon ground black pepper, more to taste
• 1 teaspoon Italian seasoning
• 3/4 teaspoons salt, more to taste
• 3 ounces shredded or grated Parmesan cheese
• 4 ounces shredded Mozzarella cheese
• 10 ounces diced ham
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh green onion greens or chives

Directions

1. Set 4 quarts of water and 2 Tbsp salt over high heat in a large pot for the pasta. As it comes up to a boil, get the rest of your ingredients ready.
2. When the water is boiling hard, drop in the pasta and stir right away so it doesn’t glue itself to the pot. Bring the water back to a strong boil, then cook the pasta without a lid for 9 to 10 minutes, until it is al dente: tender, but with a little bite left.
3. In a large, heavy-bottomed 3 to 4 quart pot, melt the butter over medium heat. Stir in the minced garlic and let it sizzle briefly. Whisk in the flour until the mixture is smooth, then let the butter and flour cook and bubble for a minute or two.
4. Pour in the milk and cream slowly, a quarter cup at a time, whisking each addition in fully before adding more. Raise the heat to medium high. Whisk in ¼ teaspoon of ground nutmeg, ½ teaspoon of ground black pepper, and ½ teaspoon of Italian seasoning. Add half of the shredded Mozzarella and Parmesan cheeses, and whisk until they melt into the sauce. Stir in 3/4 teaspoon of salt, then whisk in 1 cup of water, using pasta cooking water if you’d like.
5. Preheat the oven to 400 degrees F.
6. Drain the pasta once it is cooked, then add it to the sauce. Stir in the ham, followed by the chopped parsley and onion greens or chives. Fold everything together gently. Taste the mixture and adjust with more nutmeg, salt, pepper, or Italian seasoning if needed.
7. Spoon the pasta mixture into an oven-proof casserole dish; if the sauce was made in a Dutch oven, you can leave it right there. Scatter the remaining cheese over the top. Bake at 400 degrees F for 10 to 15 minutes, until the cheese is melted, bubbling, and lightly browned on top.