Creamy Ham and Cheese Pasta Bake

1Preheat your oven to 180°C (350°F).

2Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

3While the pasta cooks, heat olive oil (1 tablespoon) in a large frying pan over medium heat. Add the finely chopped red onion (1 medium) and sauté for 4-5 minutes until softened and translucent.

4Add the diced chopped ham to the pan with the onions and cook for another 2 minutes, stirring occasionally. Remove from heat and set aside.

5In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook, whisking constantly, for about 2 minutes until the mixture is pale golden and bubbling but not browned.

6Gradually whisk in the whole milk (500 ml), ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

7Stir in the heavy cream (250 ml) and Dijon mustard (1 teaspoon). Season the sauce with salt and freshly ground black pepper to taste. Remove from heat.

8Add the cooked pasta, ham and onion mixture, and half of the grated cheddar cheese to the sauce. Stir well to combine everything evenly.

9Transfer the pasta mixture into a greased 9x13 inch (23x33 cm) baking dish. Sprinkle the remaining cheddar cheese and the grated mozzarella evenly over the top.

10Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

11Remove from the oven and let the pasta bake rest for 5 minutes before serving.

12Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm.