Directions:
- Grease a 13-in. x 9-in. baking dish: set aside.
- For bread crumbs, pulse bread and cold butter in a food processor until crumbs are fine, about 20-25 pulses; set aside.
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Whisk in the garlic, water, mustard and cayenne for 30 seconds. Stir in flour until blended; cook and stir for 2-3 minutes or until golden brown. Gradually whisk in broth and milks. Cook and stir 4-5 minutes longer or until mixture begins to thicken.
- Remove from the heat; stir in the cheeses, salt and pepper. Drain pasta; add to cheese mixture. Fold in ham. Pour into prepared baking dish; sprinkle with bread crumbs.
- Bake, uncovered, at 375° for 20-25 minutes or until crumbs are golden brown. Let stand for 5 minutes before serving. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.6 Kcal (1217 kJ) | ||
| Calories from fat | 173.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.24g | 30% | |
|---|---|---|---|
| Cholesterol | 46.34mg | 15% | |
| Sodium | 330.46mg | 14% | |
| Potassium | 111.75mg | 2% | |
| Total Carbs | 20.86g | 7% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 8.93g | 18% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 7.8mg | 43% | |
| Calcium | 299.9mg | 30% | |
| Amount Per 100 g | |||
| Calories | 177.22 Kcal (742 kJ) | ||
| Calories from fat | 105.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 30% | |
|---|---|---|---|
| Cholesterol | 28.26mg | 15% | |
| Sodium | 201.54mg | 14% | |
| Potassium | 68.15mg | 2% | |
| Total Carbs | 12.72g | 7% | |
| Sugars | 3.46g | 23% | |
| Dietary Fiber | 1.51g | 10% | |
| Protein | 5.44g | 18% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.8mg | 43% | |
| Calcium | 182.9mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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