Gratin de Coquillettes au Jambon

Ingredients

• 500 gcoquillettes or small elbow pasta
• 200 gGruyère or Comté — grated
• 150 gham — diced
• 2 cupswhole milk
• 2 tbspbutter
• 2 tbspall-purpose flour
• 1/2 tspnutmeg
• to tastefine salt and pepper

Method

1. Bring a large pot of salted water to a rolling boil. Add 500 g of coquillettes and cook until just al dente. You'll know they're ready when they are tender but still have a slight bite. Drain the pasta well and set aside.
2. While the pasta is cooking, prepare the béchamel sauce. In a medium saucepan over medium heat, melt 2 tbsp of butter. Once melted, add 2 tbsp of all-purpose flour and whisk continuously for about 2 minutes until the mixture becomes a smooth, pale roux.
3. Gradually pour in 2 cups of whole milk, whisking constantly to prevent lumps. Continue to cook the sauce, stirring frequently, until it thickens and coats the back of a spoon. Add 1/2 tsp of nutmeg, and season with fine salt and pepper to taste.
4. Grate 200 g of Gruyère or Comté cheese. Stir half of the grated cheese into the béchamel sauce until it melts completely, creating a smooth, cheesy sauce.
5. Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the cooked pasta with the cheese sauce. Dice 150 g of ham and fold it into the mixture, ensuring even distribution.
6. Transfer the pasta mixture into a baking dish, spreading it out evenly. Sprinkle the remaining grated cheese over the top, ensuring a generous, even layer.
7. Place the dish in the preheated oven and bake until the top is bubbling and golden brown, about 20 minutes. The cheese should be melted and slightly crisp on the edges.
8. Remove the gratin from the oven and let it rest for a few minutes to allow the sauce to settle. Serve hot from the dish, offering extra cheese at the table if desired.