Derby Sage Mac and Cheese with Ham

• Salt
• 1 pound cavatappi hollow pasta curls or penne rigate or macaroni with lines
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 shallots, finely chopped
• Freshly ground black pepper
• 4 tablespoons flour
• 3 cups milk
• 12 ounces crumbled Sage Derby (green-veined sage-scented Cheddar)
• 12 ounces baked or boiled ham, 1/4-inch thick sliced, and chopped
• One 10- to 12-ounce package frozen chopped organic spinach, defrosted and wrung dry
• 1/2 cup grated Parmigiano-Reggiano

1. Heat a large pot of water to a boil for the pasta.
2. Salt the boiling water and cook the pasta just shy of al dente, 5 to 6 minutes.
3. Meanwhile, heat a deep skillet over medium to medium-high heat.
4. Melt the butter and when it foams, add the garlic and shallots, then season with salt and pepper.
5. Sprinkle in the flour, whisk for 1 minute.
6. Then whisk in the milk and thicken the sauce to coat the back of a spoon.
7. Melt in the Sage Derby cheese, then add the ham.
8. Separate the spinach as you stir it into sauce as well.
9. Toss the pasta with the sauce, and pour into a casserole dish, top with the Parm.
10. Cool and reserve for a make-ahead meal.
11. To serve, preheat the oven to 400 degrees F. Bake from room temp until brown and bubbly, 35 to 45 minutes.

salt, pasta curls, butter, garlic, shallots, freshly ground black pepper, flour, milk, ham

Taken from www.foodnetwork.com/recipes/rachael-ray/derby-sage-mac-and-cheese-with-ham-recipe.html (may not work)