8 ounces bowtie pasta, cooked to package directions
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 cup finely chopped onion
2 cups sliced white mushrooms
1/2 cup dry white wine (Riesling or Sauvignon Blanc)
1 tablespoon lemon juice
2 teaspoons kirsch (cherry brandy), optional
3 cups milk
3 tablespoons flour
1 teaspoon dry mustard
2 cloves roasted garlic, mashed into a paste (see method below)
3/4 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
1/2 cup diced ham
2 1/2 cups shredded cooked chicken
Salt and freshly ground pepper, to taste
2 tablespoons chopped parsley
Tip: To Roast Garlic: Preheat the oven to 400 degrees F. Slice half an inch off the top of the garlic head, exposing the individual cloves. Rub a 1/2 teaspoon of olive oil over the top of the cloves. Seal the garlic in loosely wrapped foil and place in the oven. Bake for 30-45 minutes or until all cloves are soft. Remove to let cool.