Macaroni and Cheese with Peas and Ham

Ingredients

• 5 oz. finely grated Havarti
• 1 cup diced ham
• Kosher salt
• 1 cup finely grated Parmigiano-Reggiano
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)
• 5 oz. finely grated sharp Cheddar
• 3-½ cups whole milk
• + 8 more ingredients
• • ¼ cup all-purpose flour
  • 4 Tbs. unsalted butter
  • Kosher salt
  • 2 cups frozen peas, thawed
  • 1 lb. elbow macaroni
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3 Tbs. unsalted butter, melted
  • 1 small garlic clove, mashed into a paste or pressed (optional)

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking