A delightful twist on a classic dish, this creamy ham and mushroom pasta bake is perfect for family dinners or gatherings.
Melt the butter in a skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the mushrooms and onions to the skillet and sauté until the mushrooms release their liquid and it evaporates.
Cook until the onions are translucent for the best flavor.
Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute.
This step helps to cook out the raw taste of the flour.
Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens.
Whisking prevents lumps from forming in the sauce.
Stir in the cheddar cheese, salt, pepper, and lemon juice until the cheese melts.
Add the cheese gradually to ensure it melts smoothly.
Cook the spaghetti according to package instructions, then drain.
Undercook the pasta slightly as it will cook further in the oven.
Combine the cooked spaghetti, sauce, ham, and pimientos in a large bowl.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a greased casserole dish and sprinkle with Parmesan cheese and bread crumbs.
For extra crunch, use panko bread crumbs.
Bake in a preheated oven at 400°F for 20-25 minutes until golden and bubbly.
Place the dish on a baking sheet to catch any drips.
Serve hot and enjoy your creamy ham and mushroom pasta bake.
Garnish with fresh parsley for a pop of color.
