Ingredients:
8 ounces fresh mushrooms, thinly sliced
4 tablespoons unsalted butter
1 tablespoon sherry wine
1 lb cavatappi pasta
1/4 cup all-purpose flour
3 cups milk ( may use low fat)
1 pinch grated nutmeg
salt and pepper
5 ounces Fontina cheese, in julienne strips
8 ounces smoked ham, coarsely chopped
Directions:
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.
(Casserole may also be refrigerated and baked later. Increase baking time to 30 minutes for a chilled casserole.) (DJM notes: use a dish smaller and a little deeper than a basic 9×13.).
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.