Baked Penne with Mushrooms, Ham, Thyme and French Goat Brie
1lb French goat brie, rind removed and diced
1lb penne pasta
10 tablespoons unsalted butter, plus more for greasing
1 cup breadcrumbs
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
Heat oven to 375 F, grease 9×13 casserole dish.
Cook pasta 2 minutes less than directed on the box, drain.
Melt 2 tbsp butter in saucepan. Add breadcrumbs, stir until the butter is fully absorbed. Set aside.
Heat olive oil in a sauté pan, add mushrooms and cook until slightly softened, about 3-4 minutes. Drain liquid, set aside.
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.
Season with salt and pepper.
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.