Preheat oven to 350 degrees F. Cook pasta according to package directions.
Meanwhile, in a large saucepan over medium heat melt 2 tablespoons of butter. Stir in flour. When well combined, slowly whisk in milk (or cream). Cook and stir over medium heat until slightly thickened and bubbly. Add Swiss, mozzarella (or Italian blend) cheese, mustard, salt, garlic, and pepper until cheese is well melted. Stir in ham and chicken.
Add drained pasta to cheese sauce and stir to combine. Pour into an ungreased 2 quart casserole dish. Sprinkle top with bread crumbs. Lightly drizzle melted butter over bread crumbs.
Bake pasta at 350 degrees F for about 25 to 35 minutes or until bubbly and bread crumbs are golden brown. Cool slightly before serving.
SNAPPY TIPS: It may take a little while for the cheese sauce to come together so keep stirring or whisking.SNAPPY SUBSTITUTIONS: I just used fat free milk but you could use any milk or heavy cream. Substitute your favorite melting cheese for the Swiss or mozzarella.
Course: Main Dish
Keywords: chicken cordon bleu and pasta, winter casserole