Hammy Mac and Cheese

Ingredients

• 3 cups cooked elbow macaroni
• 12 ounces cubed velveeta
• 10 ounces cheddar cheese
• 1 stick of butter
• 3 tablespoons of flour
• 2 cups of milk
• 2 tsp dijon mustard
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 cup of parmesan cheese, divided
• 2 cups of diced leftover smoked ham

Directions

1. Cook noodles, set aside.
2. Melt butter in a saucepan, add flour - create a rue. Pour in milk. Let the milk thicken, then add the cuded velveeta. Continue stirring and let come to a slow boil.
3. Add in cheddar cheese, mustard, salt and pepper then parmesan.
4. Add the diced leftover smoked ham, and combine with the noodles. It should have a soupy texture until after it bakes - it will thicken as it bakes.
5. If you need more liquid, add more milk.
6. Sometimes I top my macaroni and cheese with bread crumbs, crumbled potato chips, crumbled Ritz crackers, parmesan cheese, garlic salt, or a little of all of that.
7. Bake at 350 F for about 30 minutes, or until edges are bubbling and the top is started to brown.