Smoky Ham and Fontina Baked Cavatappi
Indulge in a comforting upscale twist on classic macaroni and cheese with this smoky and creamy baked Cavatappi. This dish pairs the nuttiness of Fontina cheese with the rich smokiness of ham and the earthy notes of sautéed mushrooms. With its layers of luxurious béchamel sauce, al dente pasta, and savory ingredients, it is a guaranteed crowd-pleaser suitable for both family meals and special occasions.
6-8 servings
Servings
400
Calories
10
Ingredients
Ingredients
Fresh Mushrooms
8 ounces (thinly sliced)
Unsalted Butter
4 tablespoons (divided)
Sherry Wine
1 tablespoon (none)
Cavatappi Pasta
1 pound (none)
All-purpose Flour
1/4 cup (none)
Milk
3 cups (may use low-fat)
Grated Nutmeg
1 pinch (none)
Salt and Pepper
to taste (none)
Fontina Cheese
5 ounces (julienne strips)
Smoked Ham
8 ounces (coarsely chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a large ovenproof dish by spreading butter evenly across its interior.
2
Bring 6 quarts of salted water to a rolling boil in a large pot.
3
In a medium skillet over medium heat, melt 1 tablespoon of unsalted butter. Add thinly sliced mushrooms and sauté for 2 minutes.
4
Pour in the sherry wine, stir the mushrooms for an additional minute, then remove from heat and set aside.
5
Add the cavatappi to the boiling water and cook until it reaches an al dente texture. Drain and set aside.
6
In a separate saucepan on medium heat, melt 3 tablespoons of unsalted butter. Add the all-purpose flour and whisk continuously until it forms a smooth paste.
7
Gradually pour in the milk, whisking constantly to prevent lumps, and continue stirring until the sauce thickens, approximately 10 minutes.
8
Remove the sauce from heat, then stir in the sautéed mushrooms, a pinch of grated nutmeg, and season with salt and pepper to taste.
9
Spread one-third of the cooked cavatappi pasta across the base of the prepared dish. Add one-third of the julienned Fontina cheese and one-third of the chopped smoked ham on top.
10
Spoon one-third of the béchamel sauce over the layer of pasta, cheese, and ham.
11
Repeat the layering process two more times, ending with a final layer of sauce over the top.
12
Place the completed dish in the preheated oven and bake for 20 to 30 minutes, or until the top is heated through and bubbly.
13
For a chilled casserole, bake for approximately 30 minutes more.
14
Serve hot and enjoy!
Nutrition Information
22g
Fat
35g
Carbs
20g
Protein
1.25g
Fiber
3.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Smoky Ham and Fontina Baked Cavatappi.
What type of pasta is used in this dish?
This dish uses one pound of cavatappi pasta.
How many servings does this recipe yield?
This recipe makes 6-8 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How much Fontina cheese is needed?
The recipe requires 5 ounces of Fontina cheese, cut into julienne strips.
What kind of ham should I use?
Use 8 ounces of coarsely chopped smoked ham.
How many calories are in one serving?
There are approximately 400 calories per serving.
Can I use low-fat milk for the sauce?
Yes, the recipe notes that you may use low-fat milk.
How do I prepare the mushrooms?
Thinly slice 8 ounces of fresh mushrooms and saute them in butter and sherry wine.
What is the purpose of the sherry wine?
One tablespoon of sherry wine is used to enhance the flavor of the sauteed mushrooms.
How long do I cook the béchamel sauce?
The sauce should be whisked and cooked until thickened, which takes approximately 10 minutes.
What seasonings are added to the sauce?
The sauce is seasoned with a pinch of grated nutmeg, salt, and pepper to taste.
How many layers are in this baked pasta?
The pasta, cheese, ham, and sauce are layered three times in total.
What is the baking time for a fresh casserole?
Bake the dish for 20 to 30 minutes until the top is bubbly.
Can this casserole be baked after being chilled?
Yes, if the casserole is chilled, bake it for approximately 30 minutes more.
What is the fat content per serving?
Each serving contains 22 grams of fat.
How many grams of carbohydrates are per serving?
There are 35 grams of carbohydrates per serving.
What is the protein content?
This dish provides 20 grams of protein per serving.
How much fiber is in each serving?
Each serving contains 1.25 grams of fiber.
What is the sugar content of this recipe?
There are 3.75 grams of sugar per serving.
How much water should I use to boil the pasta?
Bring 6 quarts of salted water to a rolling boil for the pasta.
What should the texture of the cooked pasta be?
Cook the cavatappi until it reaches an al dente texture.
How much butter is used to make the roux?
Use 3 tablespoons of unsalted butter for the roux/sauce base.
How much flour is needed for the sauce?
The recipe calls for 1/4 cup of all-purpose flour.
How do I prepare the baking dish?
Spread butter evenly across the interior of a large ovenproof dish.
Is this recipe suitable for families?
Yes, it is described as a family-friendly crowd-pleaser.
What are the primary flavor notes?
The dish features the nuttiness of Fontina, smoky ham, and earthy mushrooms.
How much total butter is used in the recipe?
The recipe uses 4 tablespoons of unsalted butter, divided.
What is the final step before serving?
The final step is to bake the dish until heated through and bubbly.
What categories does this dish fall under?
It is categorized as baked pasta, comfort food, and an upscale macaroni and cheese.