Here is a fine way to use leftover ham. It is one of many tasty variants of conventional macaroni and cheese. I can tell it will be tasty even before making it.
Ingredients:
3 cups of leftover ham, chopped into small (1/4" square) pieces
12 ounces of elbow macaroni, cooked al dente
8 ounces of white cheddar cheese, shredded
8 ounces of yellow cheddar cheese, shredded
8 ounces of room temperature cream cheese, chopped into eight pieces
1, 10 oz. can of cream of chicken soup
1½ cups of warmed whole milk
1/2 teaspoon of ground black pepper
1/2 teaspoon of granulated or powdered garlic
10 salad tomatoes, halved
2 scallions, both white and green parts, diced
Directions:
Preheat the oven to 350°F.
Mix the shredded cheeses together.
Boil the macaroni in two quarts of water in a one gallon pot according to the package directions, then drain the macaroni and return it to the pot.
Heat the milk in a microwave oven safe container in the microwave oven for two minutes.
Add the ham, cream of chicken soup, milk, half of the shredded cheeses, the pepper, the garlic and the chopped room temperature cream cheese pieces to the cooked macaroni. Stir gently with a large wooden spoon until the mixture is combined and creamy.
Pour the mixture into a 9" x 13" glass casserole and top it with the remaining shredded cheeses.
Arrange the tomato halves evenly on top of the shredded cheeses, cut side down.
Bake the ham and cheese casserole uncovered for 30 to 40 minutes until the top is golden in color.
Top the casserole with the diced scallion pieces.
Serve hot.
Enjoy!