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1.
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Preheat the oven to 350 degrees F. Lightly spray a 2.5 liter casserole dish with olive oil; set aside.
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2.
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Cook pasta in a large pot of boiling water, until soft but with a slightly firm bite (al dente according to package instructions).
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Then drain pasta; set aside.
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For the sauce: 3.
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Melt butter in a large sauce pan over medium heat.
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4.
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Stir in the flour, dry mustard, and salt.
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Cook for 2 minutes, stirring constantly.
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5.
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Whisk in the milk, until smooth.
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Cook and stir until sauce begins to thicken.
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(About 5 minutes).
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This is the base white sauce, or roux.
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6.
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Add the Italian cheese and Parmesan to the roux, stirring until cheese has completely melted.
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7.
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Continue stirring and cook until sauce has thickened.
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8.
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Mix the cooked pasta and ham into the cheese sauce.
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9.
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Pour pasta mixture into the prepared dish, and level with a spoon.
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For the topping: 10.
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Melt 2 Tablespoons of butter in a small bowl in the microwave for just a few seconds.
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11.
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Add the breadcrumbs and parmesan to the melted butter and mix with a fork until combined.
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12.
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Sprinkle breadcrumb mixture evenly over the pasta mixture.
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13.
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Bake at 350 degrees F for 20 minutes, or until hot and bubbly.
