|Macaroni or spirali pasta (other pasta will work fine also)||400g|
|Farmstead cooked gammon, cut into chunks||200g|
|Everyday Favourites Red Tractor mature coloured cheddar cheese, grated (or a mixture of cheeses)||200g|
|Everyday Favourites fancy peas||400g|
|Everyday Favourites plain flour||60g|
|Everyday Favourites butter||60g|
|Everyday Favourites ground nutmeg||a pinch|
|Everyday Favourites ground black pepper||a pinch|
|Everyday Favourites egg||1|
|Mustard powder||1 tsp|
|Everyday Favourites golden breadcrumbs||3 tbsps|
|Thyme leaves||1 tbsp|
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- Pre heat the oven to 170c fan. Bring a large saucepan of water to boil. Once simmering, add the pasta. Cook for 5 minutes, and then add the peas. Bring back to the boil and simmer for a further 3 minutes. The pasta should then be al dente. Drain and set aside.
- While the pasta is cooking, melt the butter in a large saucepan and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Slowly add the milk while whisking and then add the mustard. Whisk until smooth. Cook for 5 minutes until thick and glossy. Reduce the heat to low. Separately, beat the egg. Take a spoonful of the sauce and whisk into the beaten egg. Pour this slowly back into the saucepan of white sauce and beat in.
- Add in the cheese and stir to melt. Add the nutmeg and pepper. Pour in the drained, cooked pasta and peas. Stir through the ham and ensure everything is well coated. Tip into a large ovenproof dish.
- In a small bowl, mix the breadcrumbs, thyme leaves and parmesan. Sprinkle this over the top of the pasta and bake in the centre of the oven for 25 – 30 minutes, or until bubbly and golden on top.