A few nights ago I made this yummmmmy mac n' cheese with ham. It was so good! Pea ate the leftovers morning, noon, and night til they were gone!

Mac n' Cheese Recipe (for Carey)
(adapted from Cooking Light's Creamy Four-Cheese Macaroni recipe)
Yeild: 8 servings
Prep: 25 minutes
Cook: 54 minutes

3 cups uncooked elbow macaroni (I used whole wheat rotini)
1/3 c all-purpose flour
2 2/3 c 1% milk
3/4 c (3 oz) shredded Swiss cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c (2 oz) shredded extrasharp Cheddar cheese
3 oz light processed cheese (like Velveeta)
1/4 t salt
(I threw in Canadian bacon we had laying around, maybe 1-2 oz cut up)
Cooking spray (like PAM)
1/3 c crushed onion Melba toasts (I used multigrain crackers)
1 T butter, softened

Cook pasta according to package direction, omitting salt and fat. Drain.

Preheat oven to 375.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended.
Cook over medium heat until thick (about 8 minutes), stirring constantly.
(I actually made this recipe twice in a row and the second time I used
the hot pot from the pasta and it worked much better than the cold pot I used
the first time.) Add cheeses; cook 3 minutes or until cheese melts,
stirring frequently. Remove cheese mixture from heat; stir in cooked pasta
and salt (and ham, if using).

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter; stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly.

The frosting recipe is top secret, though. Sorry!