Ham and Cheese Cellentani

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 ounces ham lean cooked chopped
• 6 tablespoons flour all-purpose
• 3 ounces fontina smoked shredded
• 2 tablespoons chives fresh chopped
• 3 cups milk 1% low-fat
• 1 tablespoon olive oil 
• 1 ounce parmesan cheese fresh grated
• 2 ounce cocktail rye bread hearty
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 2 ounces short cellentani pasta) spiral-shaped uncooked
• 0.5 teaspoon spicy brown mustard 

Equipment

• food processor
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain, and keep warm.
3. Preheat oven to 37
4. Place flour in a large saucepan. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Stir in remaining milk.
5. Place saucepan over medium heat; cook until thick (about 7 minutes), stirring constantly.
6. Remove from heat; add cheeses, stirring until cheese melts. Stir in salt, mustard, and pepper. Fold in pasta, ham, and chives. Coat individual gratin dishes or a 13 x 9- inch baking dish with cooking spray. Spoon pasta mixture into dishes.
7. Pulse bread in a food processor until coarse crumbs form.
8. Add oil, and pulse to blend.
9. Sprinkle breadcrumb mixture evenly over pasta mixture and bake at 375 for 15 minutes or until mixture is bubbly and breadcrumbs are lightly browned.
10. Serve immediately.