Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well then transfer to a large bowl.

Step 2

Meanwhile, melt the butter in a frying pan over medium-high heat until foamy. Add the flour and cook, stirring, for 1-2 minutes or until bubbling. Remove from heat. Gradually stir in the milk until smooth. Return to the heat and cook, stirring, until mixture comes to the boil. Boil for 1 minute or until mixture thickens. Add 40g (1/2 cup) cheese. Stir until smooth.

Step 3

Transfer the sauce to the bowl with the pasta. Preheat oven to 200C/180C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.

Step 4

Add the ham and shallot to the pasta mixture. Season. Stir until well combined. Divide mixture among prepared muffin pans, pressing down well. Sprinkle with the remaining cheese.

Step 5

Bake for 15-20 minutes or until golden and just firm to the touch. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Serve warm or cold, sprinkled with extra shallot.