3-3/4 cups uncooked gf elbow pasta 2-1/2 cups asparagus, sliced 1/4 cup gf flour 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup milk 1 cup gf chicken broth 1 Tablespoon butter 1 cup onion, chopped 1-1/2 cup gf ham, chopped into 1/2" pieces 1/4 cup parsley, chopped 1/2 cup Parmesan cheese, grated 2 cups cheddar cheese, grated
Preheat oven to 450 degrees F. Cook pasta in boiling water until almost done. Add asparagus and continue to boil for 1 minute; drain and set aside. Place flour, thyme, salt and pepper in a medium bowl and add milk and broth stirring until well blended. Melt butter in a medium saucepan over medium heat. Add onion and saute until softened. Add milk mixture and cook until thickened, stirring constantly. Remove from heat. In a large bowl, combine pasta & asparagus, milk mixture, ham, parsley and cheddar cheese; gently mix together. Transfer to a 2 quart casserole dish and sprinkle with Parmesan cheese. Bake for 20 minutes until bubbly and golden on top.