Baked Penne with Mushrooms, Ham, Thyme and French Goat Brie

Yield: 6-8

Ingredients

• 1lb French goat brie, rind removed and diced
• 1lb penne pasta
• 10 tablespoons unsalted butter, plus more for greasing
• 1 cup breadcrumbs
• olive oil
• 8oz white button mushrooms, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon roughly chopped fresh thyme
• 1/2 cup flour
• 4 cups whole milk
• 8oz ham steak, diced
• coarse salt and freshly ground black pepper, to taste

Directions

1. Heat oven to 375 F, grease 9×13 casserole dish.
2. Cook pasta 2 minutes less than directed on the box, drain.
3. Melt 2 tbsp butter in saucepan. Add breadcrumbs, stir until the butter is fully absorbed. Set aside.
4. Heat olive oil in a sauté pan, add mushrooms and cook until slightly softened, about 3-4 minutes. Drain liquid, set aside.
5. In a large saucepan on medium heat, melt 8 tbsp butter, add garlic and thyme. Slowly whisk in flour, cook for 1-2 minutes. Turn off heat and slowly add milk, whisking constantly. Return pan to medium heat and cook for an additional 3-4 minutes, whisk until sauce thickens.
6. Season with salt and pepper.
7. Remove from heat, add the goat-Brie, stir until melted. Add pasta, ham and mushrooms, stir to coat. Pour into casserole dish and top with breadcrumbs. Bake for 30 minutes.