Ingredients Jump to Instructions ↓

  1. 1 pound cavatappi (hollow corkscrew shaped pasta) or other short cut pasta

  2. 3 tablespoons butter

  3. 3 tablespoons all-purpose flour

  4. 1 cup chicken stock

  5. 1 1/2 cups whole milk Freshly ground black pepper A few grates nutmeg

  6. 1 cup shredded Gruyere

  7. 1 cup shredded white sharp Cheddar

  8. 2 tablespoons Dijon mustard

  9. 1/4 pound French ham, deli sliced, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente . Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg . Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.


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