Ingredients:

  • 450g (1 lb) egg noodles, cooked according to package directions
  • 450g (1 lb) cooked ham, diced
  • 50g (1/4 cup) unsalted butter
  • 50g (1/4 cup) all-purpose flour
  • 720 ml (3 cups) milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 340g (12 oz) shredded cheddar cheese, divided (save 85g (3oz) for topping)
  • 60g (1/2 cup) all-purpose flour
  • 50g (1/4 cup) cold unsalted butter, cut into cubes
  • 50g (1/4 cup) panko breadcrumbs

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook egg noodles according to package directions. Drain and set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Whisk in flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in milk until smooth.
  6. Bring to a simmer, stirring constantly.
  7. Reduce heat and simmer for 5 minutes, or until thickened.
  8. Stir in salt, pepper, and nutmeg.
  9. Remove from heat and stir in most of the cheddar cheese, reserving some for topping.
  10. In a large bowl, combine cooked noodles, diced ham, and cheese sauce. Mix well.
  11. Pour mixture into the prepared baking dish.
  12. In a separate bowl, combine flour and cold butter cubes.
  13. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  14. Stir in panko breadcrumbs.
  15. Sprinkle the remaining cheddar cheese and the crumb topping evenly over the casserole.
  16. Bake for 30 minutes, or until golden brown and bubbly.
  17. Let cool for 10 minutes before serving.