1 12 oz box of medium size bow tie pasta
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 1/2 cups whole milk
1 teaspoon Better Than Bullion Chicken Base
1 teaspoon Dijon mustard
1 1/2 teaspoons Worcestershire
1/2 teaspoon kosher salt
1 chicken breast, cooked and cubed (I roasted 4 or 5 the other night)
3/4 cup cooked cubed ham (I just used some sliced deli ham and chopped it up)
6 slices swiss cheese
1 cup of Panko Bread Crumbs
Preheat oven to 350 degrees.
Prepare a 13 x 9 baking dish by spraying with nonstick spray. Set aside.
Boil your pasta in salted water according to directions on the box. Drain, return pasta to the pot and set aside.
In a medium pan, melt butter over medium high heat. Whisk in flour and cook until the roux is a light brown color, about 4 or 5 minutes.
Gradually whisk in the milk and be careful it does bubble up quickly. Cook your sauce until it is thicken up, about 5 minutes.
Whisk in chicken base, Dijon mustard, Worcestershire Sauce, and salt.
In the large pot that the pasta is in, stir in the sauce, chicken, and ham. Stir gently to combine.
Pour half of the pasta mixture into your prepared baking dish.
Place slices of Swiss cheese evenly over the pasta. Pour the rest of the past over the cheese and spread evenly.
Sprinkle the Panko breadcrumbs over the top.
Bake for 20-25 minutes until it is bubbly and the Panko is starting to brown.
Remove from oven and allow to cool for about 5 minutes.
This came out FABULOUS!!!! I will definitely make this one again!!!