In a large saucepan, bring water to the boil and cook the pasta according to the package instructions. Drain, lightly oil, and set aside.In a small saucepan, melt the butter over low heat, add the flour and cook while stirring until you get a foamy colourless roux.Use a whisk to incorporate the milk while stirring constantly. Allow to simmer for 10 minutes, then add the cheeses and the food colouring.In a small bowl, mix the cream and the egg. Add 2 Tbsp. (30 mL) of the warm sauce and mix again. Blend the egg mixture into the sauce. Season and set aside.In a large frying pan, melt the butter and sear the vegetables for a few minutes. Add the ham and heat for a minute. In the same pan, add the pasta and the sauce, mix well and serve in glass bowls.

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2 cups (500 mL) small shell-shaped pasta mornay sauce 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) all-purpose flour 2 cups (500 mL) milk 1/2 cup (125 mL) grated Gruyère 1/2 cup (125 mL) grated mozzarella Sufficient quantity, green food colouring 1 Tbsp. (15 mL) 35% cream 1 egg yolk Garnish 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) finely diced green pepper 1/2 cup (125 mL) diced onion 1 cup (250 mL) cooked ham, cut into thin strips