Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 400 g pasta (e.. crozets - small square pasta from the Savoy reion)
- Salt water
- 30 g butter
- 30 grams flour
- 500 ml milk
- 1 pinch (s) nutmeg
- 150 g cheese (Beaufort) or other hearty raw milk cheese
- 6 slices ham, raw
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water. Foam the butter in a saucepan, pour in the flour all at once and sweat briefly. Pour in the milk and cook for 3 minutes while stirring. Stir in the nutmeg and season sparingly. Finely dice the cheese and cut the ham into strips.
- Stir the pasta and ham into the bechamel sauce and pour into a baking dish. Spread the cheese over it and bake for 20 minutes at 160 ° C.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below