4 cups dry penne pasta
FRENCH PANTRY Salt of choice
2 cups milk
½ cup unsalted butter
⅓ cup flour
½ tsp FRENCH PANTRY Salt of choice
½ tsp FRENCH PANTRY Fresh Ground Pepper of choice
3 cups grated cheese of choice (Emmenthal, Swiss or Sharp Cheddar)
6 slices ham, chopped into small pieces
⅓ cup Panko breadcrumbs
Bon Cook Products Used
Straight Muffin Tray or Grande Round Mold
Notes: This recipe can also be made in your Grande Round Mold. You would prepare as instructed above, adding ½ cup of grated cheese to the bottom of the mold before adding the pasta mixture. Top with cheese and bread crumbs. Bake for 25-30 minutes.
Preheat oven to 400°F
Place your Straight Muffin Tray on your Perforated Baking Sheet and set aside.
Prepare pasta according to directions on package, add salt to boiling water before you add the pasta.
As pasta is cooking, make your bechamel sauce by adding the milk, butter, flour, salt & pepper to your sauce pan on medium heat. Stir continuously until the sauce thickens. Remove from heat and add 1 cup grated cheese to the sauce.
Drain pasta and transfer to your Stainless Mixing Bowl. Add ham to pasta and stir to combine. Add bechamel sauce to pasta along with 1 more cup of grated cheese. Stir well to combine the sauce, cheese & pasta.
Using ½ cup of the grated cheese, distribute cheese evenly into the bottom of the 12 shapes of the Straight Muffin Tray. Spoon pasta mixture on top of cheese. Sprinkle the remaining ½ cup grated cheese on top of each pasta muffin and sprinkle bread crumbs on top of the cheese.
Bake for 20-25 minutes or until bread crumbs are golden brown and cheese is melted. Remove from oven and cool for approx. 5-10 minutes to let the cheese set before unmolding onto your serving platter.
Active Time: 15
Total Time: 25-30