Quick and easy, this Cheesy Shells & Ham Bake is a great way to use up leftover ham, or buy some “ham cubes” and keep them in your freezer. Either way it’s delicious and a family pleaser!
2 cups shell pasta (or any small pasta you like)
4 tbls. butter
4 tbls flour
2 tsp ground mustard
2 cups milk
2 cups cubed Velveeta cheese
2 cups shredded sharp cheddar cheese (plus more to dust over top)
1 cup ham, cubed
Cook pasta in boiling, salted water until just done – you want them to be slightly undercooked. Drain and rinse immediately with cold water to stop cooking process. Let sit in colander in cold water while you continue with recipe.
Melt butter in large saucepan, stir in flour and whisk until smooth. Stir in ground mustard and add milk, whisking to make smooth. Over medium high heat, stir in Velveeta and continue stirring off and on until cheese is melted. Lower heat to medium-low and stir in shredded sharp cheddar cheese; continue stirring until cheese is melted and sauce is smooth. Remove from heat.
Drain pasta and mix into cheese sauce; stir in cubed ham pieces. Pour mixture into greased 2 qt. casserole dish (I use cooking spray to grease pans). Sprinkle top with more shredded cheddar cheese. Bake 350 for 30-40 minutes or until bubbly around edges and cooked through. Let sit 5 minutes before serving.