Baked Ham Rigatoni

This recipe courtesy of Mommy's Kitchen

Baked Ham Rigatoni

Ingredients:
1 - 16 oz package rigatoni pasta

4 - tablespoons butter, separated (not margarine)
1/2 - cup flour
4 - cups milk
2 - cups grated mozzarella cheese, separated
1/2 lb - thinly sliced ham (I used leftover spiral ham)
onion salt, to taste
pepper, to taste
cayenne pepper (optional)

Directions:
Preheat oven to 425 degrees. Start by making the white sauce. In a medium saucepan melt 2 tablespoons butter.

While the butter melts start the water for the pasta to boil. When the water is boiling, add pasta and cook until al dente (8-10 minutes)

When the butter is melted, whisk in the flour and blend until nice and light brown. Slowly start adding the milk about one cup at a time whisking as you go.

This keeps the lumps from forming. Keep adding the milk until you have added the full 4 cups. If the mixture starts to boil too much just lower the heat. Keep whisking until you have a smooth sauce

The sauce is done when it can coat the back of the spoon. When the white sauce is done, add the onion powder, pepper and cayenne pepper if using. Add the ham last and mix gently.

Add 1 cup of the cheese to the white sauce and stir until the cheese is melted. Drain the pasta and add to the sauce. Gently fold the mixture until everything is blended.

Spray a 9 x 13 baking dish with non stick spray. Add the pasta mixture and smooth the top. Sprinkle with additional cup of cheese and dot with remaining 2 tablespoons butter.

Bake for 25 minutes or until the casserole is bubbly and the top is golden brown. Remove from oven let cool and serve