With Ham Recipe

Preheat and prepare pasta

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook until very al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.

Combine ham and peas

While the pasta cooks, thaw the frozen peas under running warm water or microwave for 30–45 seconds until just thawed. Add the diced ham and thawed peas to the drained pasta and gently toss to combine; set aside while you make the sauce.

Cook aromatics

In a large sauté pan or medium saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Make roux

Sprinkle the flour over the softened onions and garlic and stir continuously for 1–2 minutes to cook the raw flour taste. The mixture should become slightly golden and pasty.

Add milk and seasonings

Gradually whisk in the milk in two additions, making sure each addition is fully incorporated and smooth before adding more. Bring the mixture to a gentle simmer, whisking frequently. Stir in Dijon mustard, Worcestershire sauce, salt, black pepper, and nutmeg. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Finish cheese sauce

Reduce heat to low. Add 1 cup of the grated cheddar cheese to the sauce and stir until melted and smooth. If the sauce becomes too thick, add up to 1/2 cup of the reserved pasta cooking water to adjust consistency. Taste and adjust seasoning as needed.

Combine pasta with sauce

Pour the cheese sauce over the pasta, ham, and peas in the pot. Fold gently to evenly coat everything. Add the remaining 1/2 cup grated cheddar and stir briefly so it starts to melt through the hot pasta, creating pockets of cheesiness.

Prepare topping

In a small bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, and olive oil. Toss until the crumbs are evenly moistened.

Assemble and bake

Transfer the sauced pasta mixture to a 9x13-inch or similar baking dish, smoothing the top. Sprinkle the breadcrumb-Parmesan mixture evenly over the surface. Bake in the preheated 375°F (190°C) oven until the top is golden and the casserole is bubbling around the edges, about 15–20 minutes. If you prefer a very crisp top, place under a broiler for 1–2 minutes, watching carefully to prevent burning.

Serve

Remove from oven and let rest for 5 minutes. Serve hot, garnished with additional chopped parsley if desired.