BAKED PASTA AND CHEDDAR WITH HAM

8 ounces tricolored or plain rotini or other dried pasta
1 medium carrot, cut into thin, bite-size strips
1/4 cup chopped onion
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/4 teaspoon pepper
3 cups milk
1 cup shredded Cheddar cheese, divided use
1/2 cup shredded American cheese
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups chopped fully cooked ham
1/4 cup shredded Cheddar cheese
ground black Pepper (optional)

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-10 minutes, or till pasta is al dente, stirring occasionally. Add carrot to boiling pasta the last 2 minutes of cooking. (Or, cook according to package directions, adding carrot the last 2 minutes.) Immediately drain.

Preheat oven to 350 degrees F.

Meanwhile, in a large saucepan cook onion in margarine or butter for 5 minutes, or till tender but not brown.

Stir in flour and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly.

Add 3/4 cup Cheddar cheese and 1/2 cup American cheese; stir till melted.

Stir in pasta-carrot mixture, green and red bell pepper, and ham. Transfer mixture to a 2-quart round casserole.

Bake, covered, in a preheated 350 degrees F oven for 25 minutes.

Remove from oven and sprinkle with 1/4 cup Cheddar cheese and pepper, if desired. Return to oven and bake, uncovered, for 5 minutes more.

Servings: 6
Source: Pasta by Jean Pare