Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/4 cups whole milk, slightly warmed
- 8 ounces cream cheese, room temp
- 2 cups shredded pepper jack cheese
- 1 cup shredded smoked Gouda cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon ground mustard
- 8 ounces diced ham
- 1 1/2 cups peas (fresh or frozen)
- Kosher salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add the noodles to the water and cook until al dente. Timing may vary based on the pasta itself. Drain the pasta in a strainer to remove excess water when ready.
- While the noodles are cooking, heat a large cast-iron skillet over medium heat and melt the butter. Add the flour to the butter and whisk to form a smooth roux. Continue to cook and whisk for about 2-3 minutes until the roux is a light-brown color. Slowly pour in the warmed milk while whisking to form a smooth sauce. Make sure the sauce does not boil, it needs to stay at a low simmer. You’ll notice the sauce thickening after about 3-4 minutes.
- Lower your temperature and start to add in the cream cheese, a little at a time, gently whisking until it’s completely melted before adding more. Do the same for the rest of the cheeses and the ground mustard, whisking and adding in a portion at a time until the sauce is melted and smooth.
- Add in the diced ham and peas. Mix until warmed through, and remove the pan from the heat.
- Add the cooked pasta to the cheese sauce and gently stir to coat the macaroni. If the cheese sauce is too thick, add a splash of milk to the skillet and mix it in.
