Seasonings of your choice (we prefer a little garlic powder & onion powder)
Now, this recipe is easily halved, doubled or even tripled to feed any size family or gathering! So here are the ratios you will need to follow:
Flour 1:1 Butter
Cornstarch 1:2 Butter
Milk 1c per 2 TBSP Butter mixture
½ cup cheese:1 cup Milk
Instructions
First, measure out all your ingredients and have them ready. Otherwise,
you’ll burn the sauce.
Begin heating the water to cook your pasta.
Now, in a medium size pan (or larger) you’re basically going to make a Rue. So, first melt butter over low heat.
Add flour/cornstarch and stir constantly until it makes a paste. Flour will make a much thicker paste than cornstarch. (I prefer the cornstarch because I can taste the flour.)
Add the milk. We prefer whole milk, but you can use whatever you like. But, I don’t recommend anything less than 2% because it might not thicken as well.
Reduce heat to medium, med-high. Stir constantly with a whisk until it thickens and expands. Okay, so I don’t know how exactly to explain it, but it will almost double in height in your saucepan.
When it’s almost to a boil (you know those few bubbles start popping up), add the cheese. Reduce heat to med-low and stir until cheese is all melted and it’s creamy.
At this point you need make sure your pasta is cooking if you haven’t already dropped it in your boiling water. **Simply choose a gluten-free pasta and this is quite easily a GF meal option!
Before you add the meat, make sure to add any additional seasonings you might want. We like a little Italian flair, so we add a dash of garlic powder and onion powder. Make sure they are stirred in completely before you add the meat.
Add the diced ham and stir to incorporate it completely. You will want to continue stirring until the meat is warmed up. (Approx. 5 min or less) Sometimes we even turn the heat off all together because the sauce is hot enough to warm the meat.
Serve over angel hair pasta (or whatever pasta you prefer) and ENJOY!!!