Yield: 8 to 10 servings
| ¼ c. | butter |
| ¼ c. | all-purpose flour |
| 4 c. | milk |
| 2 pound | sharp Cheddar, shredded |
| 1/8 tsp | ground nutmeg |
| 1/8 tsp | cayenne |
| salt and pepper to taste | |
| 1-2 c. | heavy cream |
| 1 T | vegetable oil |
| 1 | medium onion, finely chopped |
| 2 pound | fresh mushrooms, chopped |
| 3/4 pound | cooked ham, cubed |
| 1 pound | egg noodles, cooked |
| 2 c. | grated parmesan |
Prep
- Shred Cheddar.
- Cube ham.
- Chop onions & mushrooms.
- Cook noodles & drain.
- Grease bottom and sides of 13x9 (or other 3-quart) casserole dish.
- Preheat oven to 350.
Finish
- In a large, heavy saucepan or dutch oven, melt 3 T of the butter over moderate heat, add the flour, and whisk until well-blended and smooth.
- Whisking rapidly, add the milk and whisk till well blended.
- Add the Cheddar, nutmeg, cayenne, salt, pepper, and stir until the cheese melts.
- Stir in the cream. Bring to a boil, stirring, and remove from the heat.
- In a large, deep skillet, heat the remaining 1 tablespoon butter and the oil together over moderate heat. Add the onions and mushrooms. Stir until softened, about 5 minutes.
- Add the ham and cheese sauce and stir well.
- Pour sauce over noodles, stir till well blended. Pour into casserole.
- Sprinkle the parmesan evenly over the top.
- Bake till golden brown, about 30 minutes.
