Creamy Pasta Bake with Beetroot and Smoked Ham

Creamy Pasta Bake with Beetroot and Smoked Ham

375g dried pasta
1 onion, chopped finely
50g unsalted butter
1 clove garlic, crushed
2 tbsp plain flour
450ml milk
150ml double cream
150g mature scottish cheddar, grated
200g smoked ham, torn into shreds
small bunch chives
salt and pepper
550g cooked beetroot, cut into 1 cm pieces

1. Preheat oven to 180 degrees.
2. Cook pasta according to packet instructions, drain and set aside.
3. Using a heavy based saucepan, sweat the onion over a low heat with the butter for 10 – 15 minutes until it starts to soften, add the garlic and fry for a further minute before stirring through the flour.
4. Pour in the milk and cream, bring to the boil, stirring constantly until thickened.
5. Take off the heat, add half the cheese, the ham and chives, season to taste.
6. Place the cooked pasta and beetroot in a baking dish, add the sauce, sprinkle over the rest of the cheese and bake for approx 20 minutes until golden brown.