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Baked Penne with Mushrooms, Ham, Thyme and French Goat Brie - The Original Chèvre
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.