Baked Cavatappi With Smoked Ham And Fontina

An upscale macaroni and cheese. Delicate flavor, has been popular with kids and adults. Recipe is from an antonio's pasta bag.

Bring 6 quarts of salted water to a boil.

Meanwhile , saute mushrooms in 1 tbs.

Butter over medium heat for two minutes.

Add sherry , stir for 1 minute and remove mushrooms from heat.

Cook the cavatappi in the boiling water until al dente and drain.

While pasta is cooking , melt 3 tbs.

Butter in a saucepan over medium heat.

Add the flour and whisk until smooth.

Gradually add milk and continue whisking.

Stir over heat until sauce thickens , about 10 minutes.

Remove from heat and add sauteed mushrooms , nutmeg , salt and pepper.

Butter a large ovenproof dish , and arrange 1 / 3 of the cavatappi in the dish.

Top with 1 / 3 of the cheese and ham and spoon on 1 / 3 of the sauce.

Repeat the layers two more times , ending with sauce.

Bake in a preheated 350 degree oven until heated through and bubbly , about 20 to 30 minutes minutes.

fresh mushrooms, unsalted butter, sherry wine, cavatappi pasta, all-purpose flour, milk, nutmeg, salt and pepper, fontina cheese, smoked ham