Ingredients Jump to Instructions ↓

  1. 1 tbsp. olive oil

  2. 1/2 cup minced onion

  3. 2 cups milk

  4. 2 cups heavy or whipping cream

  5. 1/4 tsp. dried thyme

  6. 224 g shredded extra sharp Cheddar cheese

  7. 1/2 cup grated Parmesan cheese

  8. 448 g uncooked small shell pasta

  9. 2 cups diced Black Forest ham

  10. 1 tbsp. chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan over medium heat. Add onions and cook about 4 minutes, stirring frequently, until tender. Whisk in milk, cream and thyme. Simmer sauce about 30 minutes until reduced to 2 1/2 cups. Reduce heat lo low and stir in Cheddar and Parmesan. Cook, stirring, until cheeses are melted. Meanwhile, cook pasta in a large saucepan of boiling, lightly salted water until just tender. Drain pasta well. Transfer pasta to a large bowl. Add sauce, ham and parsley and toss to blend. Serve warm.


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