Preheat the oven to 425° and grease a shallow casserole dish large enough to hold all the pasta. Bring a large pot of salted water to a boil to cook your pasta. When the water is boiling add the pasta and cook for 4 minutes less than the package directions. Drain the pasta and transfer to a large bowl, add 1/4 cup of milk and stir to coat.

In a smaller bowl beat 1/4 cup of milk with the eggs, then mix in the bread and a little less than half of each cheese.

In a saucepan melt 2 tablespoons of butter over medium heat, add the onions and garlic and stir for about 2 minutes. Sprinkle in the flour. Whisking constantly, add in 3/4 cup of water and 1 1/2 cups of milk. Bring it to a boil and stir until thickened then remove from the heat. Stir in the cayenne, 1 teaspoon salt, nutmeg and all the remaining cheese. When the cheese is all mixed in add it to the large bowl with the pasta and mix in the ham.

Transfer the pasta to your casserole dish and top it evenly with the egg/bread mixture from earlier. Bake until it is bubbly about 20-25 minutes. Let is cool for about 5-10 minutes before serving.