Gretchen's table: Easter ham mac and cheese
Gretchen McKay, Pittsburgh Post-Gazette
on
Published in Entertaining
1 (12-ounce) can evaporated milk
1 cup half-and-half
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese
2 teaspoons Dijon mustard
1/2 teaspoon salt, or more to taste
Ground black pepper
2 cups chopped leftover ham
For topping
1 cup crushed corn flakes
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