What’s the secret to achieving a smooth, velvety sauce?

The key to our consistently smooth sauce lies in using reserved pasta water. As pasta cooks, it releases starches into the water. This starchy water acts as a natural thickening agent and emulsifier, helping all the ingredients blend seamlessly and preventing any unwanted lumps in your delicious cheese sauce. Don’t skip this step!

How can I prevent the cheese from clumping in the sauce?

For the silkiest cheese sauce, we highly recommend freshly shredding your Gouda cheese. Pre-shredded cheeses often contain anti-caking agents, such as starches or cellulose, which can sometimes prevent them from melting smoothly and lead to a clumpy texture. Freshly shredded cheese melts more evenly and integrates beautifully into the sauce. However, if pre-shredded Gouda is all you have available, it will still work; just stir continuously until fully melted and combined.

I can’t find Boursin cheese. What are the best alternatives?

If Boursin cheese isn’t available at your local grocery store, don’t worry! You can easily substitute it with another soft, spreadable cheese. Cream cheese is an excellent alternative, offering a similar creamy texture. For a slightly tangier flavor profile, goat cheese also works wonderfully. When choosing an alternative, look for varieties infused with garlic and herbs to best mimic Boursin’s distinctive taste. If using cream cheese, ensure it’s slightly softened at room temperature before adding it to the sauce for easier blending.

What type of ham should I buy if I don’t have leftovers?

No leftover ham? No problem! You have a couple of great options. A large ham steak is perfect for dicing and incorporating into the casserole. Alternatively, look for a small boneless ham roast or pre-cooked diced ham, often found in the refrigerated section of your grocery store. Check near the lunch meats, bacon, or the main meat counter for these convenient choices. Ensure it’s fully cooked before dicing.

What are the best side dishes to serve with this hearty casserole?

This Ham and Cheese Casserole is a complete and satisfying meal on its own, but it pairs beautifully with several complementary sides. To add a fresh contrast and brighten the flavors, serve it alongside a crisp, green salad with a light vinaigrette. Another fantastic option is a warm, crusty loaf of Italian bread or French bread, perfect for soaking up every last bit of that creamy sauce. For a quick and healthy side, a bag of steamed vegetables like broccoli, green beans, or carrots can be prepared effortlessly.

How should I store and reheat any leftover casserole?

Leftovers of this casserole are just as delicious, if not more so, the next day! Store any remaining casserole in an airtight container in the refrigerator for up to four days. To reheat, transfer a portion to a microwave-safe dish. To revive the creamy texture and prevent the pasta from drying out, add a small splash of milk or cream before microwaving until thoroughly heated through. This little trick helps restore its original lusciousness.

Preparation Steps:

1. Preheat Oven and Prepare Dish: Begin by preheating your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside, ready for your pasta mixture.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until it is al dente (firm to the bite). This usually takes about 7-9 minutes. Before draining, make sure to reserve one cup of the starchy pasta water. Then, drain the cooked pasta and set it aside. You’ll reuse this pot for the sauce.
3. Prepare the Panko Topping: In a small, microwave-safe bowl, melt 2 tablespoons of unsalted butter. Stir in the panko breadcrumbs, grated Parmesan cheese, and a pinch of kosher salt and black pepper until well combined. This mixture will form your golden, crispy topping. Set it aside for later.

Crafting the Creamy Cheese Sauce:

4. Sauté the Onions: In the same pot you used for the pasta (no need to clean it thoroughly), melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the diced white onions and cook, stirring occasionally, until they become soft and translucent. This should take approximately 2 minutes.
5. Make the Roux: Sprinkle 3 tablespoons of all-purpose flour over the softened onions in the pot. Stir continuously for about 1-2 minutes, allowing the flour to cook and form a thick paste (a roux). This will be the base for your creamy sauce.
6. Whisk in Liquids and Dijon: Gradually add the Dijon mustard and the reserved pasta water to the pot. Whisk vigorously to break up any lumps and ensure the mixture becomes smooth and slightly thickened. This step may take a few minutes of consistent whisking; don’t rush it for the best sauce texture.

Assembling and Baking the Casserole:

7. Melt in Boursin Cheese: Add the block of Boursin cheese to the pot along with a pinch of kosher salt and black pepper. Stir well, breaking up the cheese with your spoon or whisk, to help it melt and fully incorporate into the sauce.
8. Add Ham, Gouda, and Cream: Once the Boursin cheese has started to melt into the sauce, add the diced ham, freshly shredded Gouda cheese, and heavy cream to the pot. Continue to cook over low to medium heat, stirring frequently, until all the cheeses are completely melted and the mixture is well combined and gloriously creamy.
9. Combine with Pasta: Remove the pot from the heat. Add the cooked and drained rotini pasta to the creamy cheese sauce. Stir gently but thoroughly until every piece of pasta is evenly coated with the rich sauce.
10. Transfer to Casserole Dish: Carefully transfer the entire pasta and sauce mixture into your prepared 9×13-inch casserole dish, spreading it evenly.
11. Add Panko Topping: Evenly sprinkle the reserved panko breadcrumb mixture over the top of the casserole. This will create a beautiful golden crust.

Baking and Serving:

11. Bake to Golden Perfection: Place the casserole dish on the middle rack of your preheated oven. Bake uncovered for approximately 15-20 minutes, or until the panko topping turns a beautiful golden brown and the casserole is bubbling around the edges.
12. Garnish and Serve: Once baked, remove the casserole from the oven. If desired, sprinkle with a bit of fresh chopped parsley for an extra touch of color and freshness. Allow the casserole to cool for about 5 minutes before serving. This brief resting period allows the sauce to set slightly, making for easier and cleaner servings. Enjoy your homemade comfort food!