Gourmet Macaroni and Cheese

INGREDIENTS:

• 4 cups uncooked macaroni (can use any pasta really; I used one box of Barilla brand cavatelli)
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups milk
• 1/4 cup (2 oz.) cream cheese
• 2 teaspoons mustard
• 2 teaspoons Worcestershire sauce
• 1 clove garlic (pressed)
• 1 1/4 cups shredded cheddar cheese
• 1 cup shredded swiss cheese
• 1/2 - 1 lb chopped cooked ham (I used leftover baked ham)
• 12 oz. package frozen chopped brocolli or peas
• 1 - 1 1/2 cups bread crumbs

DIRECTIONS:

 Cook pasta and vegetables according to package directions (to save time, I often just combine the pasta and vegetables in one pot and cook according to pasta directions). 

While pasta cooks, place flour, salt, and pepper in a large saucepan.  Add milk, stirring with a whisk until well blended.  Drop cream cheese by teaspoonfuls into milk mixture.  Bring to boil over medium-high heat, stirring constantly.  Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce and garlic.  Simmer 1 minute.  Remove from heat.  Add cheddar cheese, stirring until cheese melts. Combine pasta, cheese sauce and vegetables and toss well.  Transfer to glass baking dish.  Top pasta mixture with shredded swiss cheese, then with breadcrumbs.  Bake at 400 degrees for 10 minutes. Makes about 8 large servings.