I'm in a mode where I've been trying new recipes regularly. It usually happens this time of year because it's cold outside and I don't mind being inside and heating up the kitchen. Trust me, as the weather warms, I won't be doing nearly as much in the kitchen.
I've been spending a lot of time in the pages of this book, which is where I found this recipe.
It went together quick and easy and most importantly, everyone at my house liked it.
6 oz. spaghetti, cooked
3 or 4 cloves garlic, minced
2 1/2 T olive oil
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
3/4 c. half -n-half
3/4 c. chopped, cooked ham
3/4 c. grated Parmesan cheese, divided
Cook spaghetti according to package directions; drain and set aside.
Saute' garlic in hot oil in a Dutch oven over medium heat 5 minutes. Stir in flour, salt, and pepper. Cook 1 minute, stirring constantly. Gradually add milk and half-n-half; cook, stirring constantly, until thickened and bubbly. Stir in spaghetti, ham, and 2 tablespoons Parmesan cheese.
Spoon mixture into a lightly greased 9-inch pieplate; sprinkle with remaining 1/2 c. plus 2 T Parmesan cheese. Bake, uncovered, at 425 for 20 to 22 minutes or until lightly browned. Serves 6. Serve with a big salad.