Use up the leftovers in your fridge with this hearty family supper dish
Prep:10 mins
Serves 5
500g bag farfalle50g butter, plus a little extra200g small mushroom, halvedbunch spring onions, finely sliced50g plain flour500ml milk140g thickly cut ham, chopped140g mature cheddar, grated
STEP 1Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.STEP 2Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.STEP 3Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
