Creamy ham and cheese pasta

Recipes

500 g fusilli pasta

2 cups Gaspésien ham of your choice, cubed

2 1/2 cups milk

1/2 cup 35% cream (heavy cream)

1 1/2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1/4 cup butter

1/4 cup flour

1/4 cup fresh parsley, chopped

2–3 cloves garlic, minced

1/4 teaspoon ground nutmeg

1 teaspoon Italian herbs (a blend of dried oregano, thyme, and basil)

Salt and pepper to taste

Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil and cook the fusilli according to the package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.
In a saucepan over low heat, melt the butter. Add the garlic and cook for a few seconds until fragrant, without browning.
Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
Increase the heat to medium and gradually whisk in the milk and cream. Add the nutmeg and Italian herbs, continuing to whisk until the sauce begins to thicken.
Stir in the Parmesan cheese and 1 cup of the mozzarella, mixing until the cheeses are fully melted and the sauce is smooth.
Add the reserved pasta water gradually until the sauce reaches the desired consistency. Stir in the ham, parsley, and cooked pasta. Season with salt and pepper to taste and mix well.
Transfer the pasta mixture to a greased, oven-safe baking dish.
Sprinkle the remaining mozzarella evenly over the top and bake for 10–15 minutes, or until the cheese is melted and lightly golden.