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Ingredients
US|METRIC
4 SERVINGS
- 2 cups milk (can be fat free)
- 1 cup half-and-half (can be fat free)
- 4 Tbsp. unsalted butter
- 6 Tbsp. all purpose flour
- 1 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. grated nutmeg (fresh)
- 1/2 cup asiago (shredded)
- 1 cup shredded mozzarella (could use 1/2 cup shredded Gruyere and 1/2 cup shredded Fontina)
- 1 cup shredded Parmesan
- 1/4 cup grated Parmesan cheese
- 8 oz. penne pasta (measured before you cook it, cooked until tender yet still firm to the bite, can be wheat or gluten free as well)
- 2 cups cooked ham (diced, use a ham steak if you don't have leftover Christmas or Easter ham)
- 2 cups frozen peas (or canned, drained)
- 1 cup shredded mozzarella cheese (could use 1/2 cup shredded Gruyere)
- 1 cup provolone cheese (shredded)
- 4 Tbsp. melted butter
- 1 cup unseasoned bread crumbs
- 1/4 cup grated Parmesan cheese
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