1 stick unsalted butter
1/3 cup all purpose flour
2 cloves (or more) garlic, crushed
4 cups whole milk (or 2%)
2 tblsps Maille Dijon mustard
16 oz Shredded Colby-Jack Cheese
24 oz Medium Shell pasta (or rigatoni)
3/4 lb imported boiled Ham cut thick for dicing. Dice and use Preheat oven to 375o F
Bring Pasta Water to a boil.
Spray a large casserole dish with non-stick spray or olive oil.

In a large saucepan over medium heat melt butter, reduce heat slightly and add crushed garlic, saute for at least 1 min, then add flour and saute for another 2 mins till lightly browned.
Using a whisk SLOWLY add the milk (the mixture will seize up, continue whisking constantly and slowly add more milk until all 4 cups of Milk are incorporated).
Whisking constantly bring to a boil and keep at boil for about 3-4 minutes.
Add dijon and mix well.
Switch to a metal spoon, turn heat to low and gradually mix in cheese until melted.
Then add ham to cheese mix and mix well to warm ham through.

Do this while preparing sauce: Cook pasta to aldente at most (continues to cook in oven)
Drain pasta and return to pot.
Pour bechamel sauce over pasta and mix well. Pour into casserole dish and spread evenly.
Put in the over for 25-30 mins. You may broil at the end to brown.
Bon appetit!

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