1 Ratings 0 Comments
Yield: 4 servings
Preheat oven to 350 degrees F
Melt the butter in a large saucepan. Add the onion and cook until golden, about 5 minutes. Stir in the flour until smooth.
Gradually add the milk, stirring, until mixture boils and thickens, about 10 minutes; stir in the Parmesan-Reggiano cheese. Remove from heat.
Cook the pasta in plenty of boiling salted water 5 minutes; add the peas and carrots and cook until pasta is firm to the bite, according to package directions. Remove from the heat and add 1 cup cold water to stop the cooking; drain.
Add the pasta and ham to the cheese sauce. Transfer to a shallow 2- quart baking dish. Tuck the pieces of egg into the pasta mixture. Sprinkle with the shredded Italian Fontina cheese.
Bake for about 25 minutes until top is lightly browned.
Please note that some ingredients and brands may not be available in every store.