- 4 tablespoons (½ stick) unsalted butter
- ½ cup all purpose flour
- 4 cups milk (whole or low-fat; do not use fat-free)
- 12 ounces Gruyere, finely grated
- 1 pound smoked, wet-cured ham, chopped
- One 9-ounce package frozen artichoke hearts, thawed and squeezed of any excess moisture
- 1 tablespoon Dijon mustard
- 1 tablespoon mango chutney
- 1 tablespoon minced tarragon leaves or 1½ teaspoons dried tarragon
- 12 ounces dried ziti, cooked and drained according to the package instructions
- 1 ounce finely grated Parmigiano-Reggiano
- Position the rack in the center of the oven and preheat it to 350°F.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour, then whisk occasionally over the heat just until the mixture is bubbling and a very pale beige, about 2 minutes.
- Whisk in the milk and continue whisking over the heat until thickened, about 4 minutes.
- Drop the whisk and use a wooden spoon to stir in the Gruyere, ham, artichoke hearts, mustard, chutney, and tarragon. Remove the saucepan from the heat and stir in the cooked ziti.
- Pour the contents of the pan into a 3-quart casserole dish, or even a 9-by-13-inch baking dish if you like more of the top exposed to the heat and many more crunchy bits as a result.
- Sprinkle the Parrnigiano-Reggiano over the casserole and bake until brown and bubbling, about 35 minutes. Cool on a wire rack for 5 minutes before serving.