Ham & Cheese Ziti

2 16oz packages of ziti or penne (whole wheat)
1 cup butter or margarine
4 cloves garlic, minced
1 cup flour (whole wheat)
2 tsp salt
8 cups milk (skim)
2 tsp Dijon mustard
8 cups Colby cheese, shredded
16oz cooked ham (deli style), cut into thin strips
1 1/2 cups Parmesan cheese, grated

This recipe makes 2 13x9 casseroles.

Cook and drain pasta according to instructions (you may need to do it in two batches if your largest pot isn't big enough.

In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time so it won't burn. Next, add flour and salt, using a whisk to mix well. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.

Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 2 13x9 casserole dishes. Cool well and freeze. Be sure to label with what it is, date you made it and cooking instructions.

On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350F. Place casserole dish (uncovered) into oven and bake 30-45 minutes or until heated through and bubbly. Serve with crusty bread and a salad.