½ teacup of butter
4 tbsp flour
3 teacups fresh milk
200g grated PAPATHANASIOU kefalograviera
salt, pepper, paprika
1 medium-sized onion, chopped
200g sliced mushrooms
250g ditalini pasta
5 thinly-cut slices of ham

Heat half the butter in a small pot and add the flour. Mix and add the milk gradually until the sauce is thick. Add half the cheese, salt and pepper. Use the rest of the butter to sauté the onion and mushrooms. Boil the pasta according to the instructions on the packet, drain it and put half of it in a buttered pan. Throw half the mushrooms, half the ham and half the sauce on top; add another layer of pasta and finish off with the rest of the mushrooms, ham and sauce. Sprinkle the rest of the cheese on top and add a little paprika.
Bake in medium heat for approximately 30 minutes.