Cheesy Ham-Penne Casserole - cooking recipe

Ingredients

16 ounces penne pasta, cooked and drained (measure 16 ounces uncooked, I use half of a 900-gram package)
3 cups cubed cooked ham (or use as much as desired)
5 tablespoons butter
1 teaspoon mustard powder
1 teaspoon ground black pepper
1 teaspoon seasoning salt (or 1/2 teaspoon white salt)
1/4 teaspoon cayenne pepper (optional or to taste)
1 small onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1/4 cup all-purpose flour
3 cups half-and-half cream (or use half milk and cream)
2/3 cup grated parmesan cheese, divided
4 1/2 cups grated cheddar cheese (a little more won't hurt)

Preparation

Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Place the cooked penne and the ham into a large bowl; set aside.
In a medium saucepan melt butter over medium heat.
Add in mustard powder, black pepper, seasoned salt and cayenne pepper and onion, stir and cook for about 4 minutes.
Add in garlic; cook stirring for 2 minutes.
Add in flour and mix continously for 2 minutes.
Slowly add in the cream and 1/3 cup Parmesan cheese; cook stirring over medium-low heat until bubbly.
Reduce heat to low and stir in the cheddar cheese until completely melted.
Pour the sauce over the cooked pasta and ham; toss until well combined.
Transfer to a greased baking dish.
Sprinkle the top with about 1/3 cup or more Parmesan cheese.
Cover and bake in a 350 degree F oven for about 45 minutes or until hot and bubbly.