Ingredients

2 tablespoons unsalted butter 2 tablespoons finely chopped onion 2 tablespoons all-purpose flour 2 1/2 cups milk 1/3 cup freshly grated Parmigiano-Reggiano cheese 8 ounces penne or other shaped pasta 8 ounces asparagus, trimmed and cut into 1/2-inch diagonal pieces 1/2 cup tiny green peas, thawed if frozen 1/2 cup coarsely chopped carrots 1 cup shredded smoked ham 4 hard-cooked eggs, peeled and coarsely chopped 1 cup (about 4 ounces) grated fontina cheese

Description

Preheat Oven To 350 Degrees. In A Large Saucepan Over Medium Heat, Melt The Butter. Add The Onion And Cook, Stirring, Until Golden, About 5 Minutes. Whisk In The Flour Until Smooth And Cook, Stirring, For 2 Minutes. Gradually Whisk In The Milk, Bring To A

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