This will be the finally recipe using Thanksgiving left. Remember, by day 4 all leftovers should be eaten, already frozen or disposed of. We don't want a belly ache after all, right?
2 cup of leftover ham
4 tbsp of butter
2 tbsp of flour
1 cup whole milk (warm)
1 1/2 cup heavy cream (warm)
I used 2 (7oz) bags of uncooked pasta
2 cup combined smoked gouda, smoke gruyere and cheddar cheeses
1/3 cup each chopped onions and red bell peppers
salt, pepper and garlic powder to taste
Boiled pasta in salted water, when they were done drained them and put 2 tbsp of butter in. This keeps it from sticking and adds flavor.
In separate skillet sweat your onions and peppers in a little oil and then add the ham.
In a large pan melted butter (2tbsp) over a medium heat, then added flour. Continue cooking until the mixture is the color of peanut butter. (Congratulations! You've made a roux.) Add your warm milk, heavy cream and add some salt/pepper. Cook this for about 5 min or until it's thicker. Add your cheese and let it melt. Once your cheese is melted add it your pasta and ham mixture. Mix everything in well and season as needed.
**Once I got everything mixed I added more cheese and chicken broth for moisture. You can adjust as needed.