assignmentPREPARATION
½ C heavy whipping cream 10 oz. cooked ham, diced (about 2 C, or 1 ham steak)
In a Dutch oven, add and melt the butter over medium heat. Add the minced garlic and sizzle for a few seconds. Stir in the flour and whisk to dissolve any lumps and cook for 1-2 minutes to make a roux. Slowly add the milk and cream ¼ C at a time, whisking until incorporated. Increase the heat to medium high. Add the nutmeg, ½ tsp. of pepper and ½ tsp. Italian seasoning.
Combine pasta with sauce, ham, parsley, onions. Stir to combine. Add additional seasonings if desired.
Transfer the pasta mixture to a casserole dish or bake in the Dutch oven used to make the sauce. Sprinkle the top with remaining cheese. Bake at 400° for 10-15 minutes until the cheese is bubbly and lightly browned on top.