| ¼ cup |
seasoned breadcrumbs |
| ¼ cup |
grated Parmesan cheese (grate it yourself, none of that crap in a bag) |
| 2 tbl |
melted butter |
| 12 oz
(by weight) |
uncooked
penne pasta |
| 3 tbl | butter |
| 3 tbl | AP flour |
| 2 cups |
2% milk |
| 1 cup | half & half |
| 1 tsp | salt |
| 1 tsp | granulated garlic |
| 1½ cups | grated Swiss cheese (grate it yourself, none of that crap in a bag) |
| ½ cup |
grated Colby cheese (grate it yourself, none of that crap in a bag) |
| 2 cups |
diced leftover ham |
Put the bread crumbs and parmesan cheese in a
bowl. Pour the
melted butter over it and mix well. Set this aside.
Preheat your oven to 375°. Start a pot of salted
water and
boil the pasta according to package directions for al dente.
Drain.
While the water is heating up and the pasta is
cooking melt
the butter over medium heat in a large skillet. Whisk in the
flour until it’s smooth,
then gradually whisk in the milk, cream, salt, and granulated
garlic. Bring this
to a strong simmer, stirring constantly; cook and stir until
thickened. This
should only take 1-2 minutes. It will look like it’s a little
watery, but don’t
worry. Now, gradually stir in the Swiss and Colby cheeses until
melted. Add ham
and pasta; toss to coat.
Transfer everything from the skillet to a greased 11x7-in.
baking dish (or kickass baking dish). Sprinkle the bread crumb
topping mixture over
the pasta. Bake, uncovered, for 20 to 25 minutes or until it’s
bubbly and the
topping is lightly browned.
Serve.