Chicken & Ham Bake

Ingredients:

For the pasta:

• 12 oz (340g) elbow macaroni or rotini pasta
• 2 cups cooked ham, diced
• 2 cups shredded cheese (cheddar, mozzarella, or a mix)
• 2 tbsp butter

For the creamy sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream (optional, for extra richness)
• 1 tsp Dijon mustard (optional, for a slight tang)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• Salt to taste

For the topping:

• 1 cup crushed potato chips or bread crumbs
• ¼ cup grated Parmesan cheese
• 1 tbsp melted butter

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Instructions:

1. Cook the pasta:
   • Boil the pasta according to package instructions until al dente. Drain and toss with 2 tbsp butter to prevent sticking. Set aside.
2. Make the creamy sauce:
   • In a saucepan, melt 2 tbsp butter over medium heat. Add flour and whisk for about 1 minute until smooth.
   • Gradually whisk in milk and heavy cream, stirring constantly until thickened.
   • Add Dijon mustard (if using), garlic powder, onion powder, black pepper, and salt. Mix well.
   • Stir in 1½ cups of the shredded cheese until melted and smooth.
3. Assemble the casserole:
   • Preheat oven to 375°F (190°C).
   • In a large bowl, mix cooked pasta, diced ham, and the cheese sauce.
   • Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining ½ cup shredded cheese on top.
4. Prepare the topping:
   • In a small bowl, mix crushed potato chips (or bread crumbs), Parmesan cheese, and melted butter. Sprinkle over the casserole.
5. Bake:
   • Bake uncovered for 20-25 minutes or until golden brown and bubbly.
6. Serve and enjoy!
   • Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

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