• 2 1/2 cups milk
• 2 bay leaves
• 4 Tbs butter
• 4 Tbs flour
• 1 1/2 cups grated Gruyere, or Swiss cheese
• 1 cup cubed cooked ham
• Salt and freshly ground pepper to taste
• 1 1/2 cups grated Gruyere, or Swiss cheese
• 1 lb elbow, shells, ziti or a combination of these, cooked in boiling salted water
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions

Combine the milk and bay leaves in a saucepan and simmer (do not boil)
over moderate heat for 5 minutes.

Remove from the heat and remove and discard the bay leaves. Melt the butter in a pot large enough to hold the cooked pasta over moderate heat. 

Stir in the flour and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently with a whisk. 

Add the grated Gruyere and ham, stirring until the cheese has melted and the sauce is smooth. Season with salt, pepper, and optional cayenne. 

Add the cooked pasta and Parmesan and stir to combine. 

Pour into a greased baking dish and top with the bread crumbs. 

Bake in a preheated 400F oven until the bread crumbs are lightly browned, about 15 minutes.

 Serves 4 to 6.