Parisian Pasta Bake | Recipe | Frick's Quality Meats

Ingredients

• 1 cup Frick’s ham, chopped into small strips
• 1 large croissant, torn
• 1/4 cup fresh parsley and chives, minced
• 8 ounces dried pasta (Trivelle, Rotini, Campanelle, or Cavatappi)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded Gruyere cheese (or Fontina, Comte, Emmental)
• 1 garlic clove, peeled and smashed
• 1/4 cup grated Parmigiano-Reggiano cheese
• Pinch of nutmeg
• 1/4 teaspoon French grey sea salt
• Freshly cracked black pepper, to taste
• 2 tablespoons butter
• 1 large onion, sliced thin
• Pinch of French grey sea salt