Ingredients
½ cup panko breadcrumbs
½ cup {8 tablespoons} unsalted butter, divided
1/2 cup chopped onion
3 cloves of garlic, chopped
3 cups diced leftover ham
16 oz dried short pasta shape, such as elbow, cavatappi, or penn noodles
5 cups whole milk
½ teaspoon ground mustard
2 cups frozen peas, thawed
Cups of shredded cheddar cheese
1 cup diced processed cheese, like Velveeta
¼ cup chopped parsley
directions
Heat a tablespoon of butter in a large Dutch Ove. Mix this melted butter with the panko breadcrumbs and set aside.
Melt 1 tablespoon of butter in the same Dutch Oven. Add the onion, ham and garlic and sauté for 5 minutes or until onion is soft. Pour into a bowl and set aside.
Pour the milk into the saucepan and bring to a simmer (medium heat). Stir frequently to prevent sticking or burning to the bottom of the pot.
Add the remaining butter and mustard. Mix everything together until the butter has completely melted. Add 1 cup diced Velveeta and heat until melted, stirring constantly.
Add 1 cup cheddar cheese and mix until completely melted. Add the remaining 1 cup cheddar cheese and mix well. Add parsley and peas. stir.
Remove from heat source. Season with salt & pepper.
Sprinkle with buttered panko crumbs and place under the grill for a few minutes to lightly brown the crumbs. Serve in noodle bowls.
Posted by Jovina Coughlin in Cheese, Ham, Healthy Italian Food, Pasta, Peas