8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk (I used 2 1/2 c. to make it a little runnier)
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham (I used chicken; cubed 3 chicken breats and made sure to season it)
1/4 cup grated Parmesan cheese
1.Preheat oven to 350 degrees F
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes: drain.
3.In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
4.Pour into a 2 quart baking dish. Sprinkle with Parmesan.
5.Bake 20 to 25 minutes, until bubbly and golden